• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
551
Protein:
38 g
Fat:
35 g
Carbohydrates:
27 g

Credit
Recipe courtesy of Isabelle Boucher, www.crumbblog.com/.

Serves: 4
Prep Time: 60 mins
Cook Time: 15 mins
Lemon-Basil Dressing:
  1. In the bowl of a food processor, combine the basil, shallot, lemon juice, vinegar, mustard, salt and pepper.
  2. Process on low speed for 15-20 seconds, or until the basil is very finely chopped.
  3. Leaving the processor running, slowly pour in the olive oil in a thin stream, and blend until completely smooth and combined.
  4. Measure out ¼ cup (60 mL) of the dressing, and set the rest aside until you’re ready to assemble the salad.
Marinate and Grill the Turkey:
  1. In a large zip-top plastic bag, combine the ¼ cup (60 mL) dressing with the turkey breast.
  2. Place in the refrigerator to marinate for 1 hour.
  3. Preheat a lightly oiled gas or charcoal grill to medium-high.
  4. Cook the marinated turkey breast over direct heat with the lid closed for 5-7 minutes per side, or until a meat thermometer registers an internal temperature of 165oF (74oC).
  5. Transfer to a cutting board to rest for 5 minutes, then chop into bite-sized pieces.
Prepare the Salad:
  1. In a medium saucepan of boiling salted water, blanch the sugar snap peas and asparagus for 30 seconds or until brilliantly green.
  2. Using a slotted spoon, quickly remove the blanched vegetables and immediately plunge into an ice water bath to stop the cooking process. Drain and cut the snap pea pods into bite-sized pieces.
  3. Transfer the snap peas and asparagus to a large mixing bowl, and add the lettuce, endive, radishes, cucumber, and feta.
  4. Drizzle with the reserved dressing and toss until evenly coated.
  5. Divide the dressed greens between 4 salad bowls or plates, and top each one with avocado slices and turkey cubes. Serve immediately.

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