Ingredients
- tomatoes 150 g
- cucumber 150 g
- green salad 60 g
- Feta light 25 g
- turkey rece 90 g
- oil 5 g
- salt, pepper, lemon
Instructions
- Cut the tomatoes and cucumbers into equal cubes. Tear the green salad leaves by hand to prevent premature oxidation.
- Cut the turkey breast (previously cooked in the oven or grilled) into strips or cubes.
- Combine the vegetables with the meat in a large bowl.
- Add the crumbled light feta cheese on top. Prepare a simple dressing from olive oil, lemon juice, salt, and pepper, then pour it over the salad just before serving.
This salad is built on the principle of increased nutritional density with controlled caloric intake. Turkey provides lean proteins and a significant content of selenium and zinc, critical minerals for thyroid function and immune system health. Using light feta cheese ensures the calcium and phosphorus intake necessary for bone density while reducing saturated fat content. From a metabolic standpoint, the combination of water from vegetables (tomatoes, cucumbers) and electrolytes facilitates intracellular hydration during the night, while polyphenols from raw olive oil provide anti-inflammatory protection at the vascular level.
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