Turkey and Bresaola Salad

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

Ingredients

• 200 g of turkey breast
• 100 g of thinly sliced bresaola
• 100 g of mixed salad greens (lettuce, arugula, radicchio, etc.)
• 50 g of parmesan shavings or parmigiano
• 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 down then cut it into strips.
2. Wash and dry the mixed salad greens and arrange them in a large bowl or on a serving plate.
3. Thinly slice the green apple and sprinkle with a little lemon juice, to prevent it from browning.
4. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon and cut it into slices or cubes, also sprinkling these with lemon juice.
5. Arrange the cooled turkey strips and bresaola slices over the salad.
6. Add the apple slices and avocado. Finish with the parmesan shavings or parmigiano.
7. Season with salt, pepper, extra virgin olive oil, and if you like a splash of balsamic vinegar.
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.

Curiosity

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