Turkey and Egg Salad
Nutrition per serving
| Calories | 618 kcal |
| Protein | 90.5 g |
| Carbs | 15.5 g |
| Fats | 22.1 g |
| Saturated Fat | 4.9 g |
| Monounsaturated Fat | 7.9 g |
| Polyunsaturated Fat | 3.8 g |
| Sugars | 9.9 g |
| Fiber | 5.2 g |
| Sodium | 398 mg |
Ingredients
| Egg(s) | |
| Turkey Breast | |
| Romaine Lettuce | |
| Red Onion | |
| Tomatoes, Red, Ripe | |
| Olive Oil |
1. Boil the eggs in a small saucepan for 12 minutes. Once boiled, place the eggs under cold water for a few seconds before peeling off the shells and slicing into rounds.
2. Cut the onion into slices and cut the cherry tomatoes in half.
3. Place the lettuce onto a plate and arrange the tomatoes, onion, sweetcorn and egg on top. Slice the turkey and place on top of the salad.