Turkey and Bresaola Salad

The turkey and bresaola salad is a light and flavorful dish, ideal for a summer lunch or as a single course for dinner. Here’s how to prepare it:

Ingredients

• 200 g turkey breast
• 100 g thinly sliced bresaola
• 100 g mixed salad greens (lettuce, arugula, radicchio, etc.)
• 50 g Parmesan or Grana shavings
• 1 green apple
• 1 avocado
• Lemon juice
• Extra virgin olive oil
• Salt and pepper
• Balsamic vinegar (optional)
• Pumpkin seeds or pine nuts (optional)

Preparation

1. Start by cooking the turkey breast. You can grill it or steam it for a lighter option. Once cooked, let it cool and then cut it into strips.
2. Wash and dry the mixed salad greens and arrange them in a large bowl or on a serving platter.
3. Thinly slice the green apple and drizzle it with a little lemon juice to prevent browning.
4. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon and slice or dice it, drizzling it with lemon juice as well.
5. Arrange the cooled turkey strips and bresaola slices on top of the salad.
6. Add the apple and avocado slices. Finish with the Parmesan or Grana shavings.
7. Season with salt, pepper, extra virgin olive oil, and a dash of balsamic vinegar if desired.
8. For a crunchy touch, you can add lightly toasted pumpkin seeds or pine nuts.

Tip: for an Italian twist, you can enrich the salad with halved cherry tomatoes and Taggiasca olives for a touch of Mediterranean flavor.

Fun Fact

Bresaola, typical of Valtellina, is a lean and refined cured meat that pairs well with the delicate flavor of turkey and contrasts pleasantly with the sweetness of the fruit. This dish offers an excellent balance of flavors and textures.