2 turkey breast cutlets, as prepared below
4 bunches baby bok choy, sliced thin
1 bunch radishes (any variety), sliced thin
2 whole avocados, cut into 1/2 inch chunks
1 small box microgreens
1/2 cup lemon vinaigrette, as prepared below
- For the turkey breast: Place breasts between 2 sheets of parchment and pound lightly (starting at the center) until of even thickness. Season turkey breasts with 1/2 t. salt, 1/2 t. pepper and 1/2 t. fresh thyme. Heat 1 T. olive oil in a cast iron pan and cook until golden on each side and white in the center. Allow to cool. Shred.
- Place all ingredients (except microgreens) in a bowl.
- For the vinaigrette: In a bowl, whisk 5 T. extra virgin olive oil; 3 T. fresh lemon juice; 1 clove fresh garlic, minced; ¼ t. Himalayan pink salt; freshly ground pepper to taste.
- Toss turkey and vegetables with vinaigrette.
- Divide into 4 bowls and top with microgreens and freshly ground pepper.
Choose bok choy that is bright green and white and not wilted (a slight loss of turgidity can be restored by rinsing, wrapping in a moist paper towel and refrigerating for a bit – I always do this with salad greens). Beautifully colored radishes are available year round, but abundant in spring. Firm leaves usually indicate a crunchy, juicy root. If you’re going to store them, cut off the stems, place in a plastic bag and refrigerate in the crisper drawer. If they get spongy, rehydrate in a bowl of cold water. Don’t be fooled by the color of an avocado. Like a cantaloupe, your thumb will tell you if it’s ripe. Press gently on the skin, it should feel firm, but give just a little to light pressure. Microgreens should look crisp, green, not at all wilted and without any water in the box.