Turkey salad (light and very quick recipe!) – Gordon Ramsay’s version

Turkey salad


L’Turkey salad it’s a single summer dish, cold and fast! It is prepared with Turkey breast first roasted and then marinated with oil, salt, pepper, lemon zest and oil seeds where it becomes tasty and juicy. Finally enriched with lettuce, seasonal vegetables such as cherry tomatoes, carrots, avocado slices and a fresh yogurt dressing! In short, a real one gluttony also super light!

Turkey salad

The recipe takes inspiration from the beloved chicken salad; In this case I wanted to realize new version with turkeythe white meat with more protein And thin there is and the result was truly satisfying! You will need them just right 15 minutes and it’s ready to serve. Furthermore, the great thing is that from this base, you can create a thousand variations depending on what you have available at home that you find at the end of the procedure. Turkey salad is excellent as a single dish but also as a second course. You can too prepare it in advance just like you do with rice salad and cold pasta; follow all with my advice it will remain as tasty and soft as freshly made!

Turkey Salad Recipe


Preparation Cooking Total
12 minutes 3 minutes 15 minutes

Cost Kitchen Calories
Bass Italian 320 Kcal


Quantity for 4 people

  • 800 g of turkey breast cut into medium thickness slices
  • 300 g of mixed salad lettuce, spinach, radicchio (which you can replace with iceberg, rocket, celery or grilled vegetables of your choice such as courgettes, aubergines, peppers)
  • 250 g of picadilly, cherry or salad tomatoes
  • 1 medium carrot
  • 1/2 avocado (optional)
  • 1 tablespoon of sesame (which you can replace with chopped dried fruit or seeds to taste)
  • extra virgin olive oil
  • grated lemon peel (optional)
  • salt
  • 4 – 5 tablespoons of raisins (optional)
  • 5 tablespoons of Greek yogurt for the dressing


How to make Turkey Salad

First of all, flatten the turkey breast with a meat mallet and cook on a hot griddle or in a non-stick pan.

Let cook for about 1 minute on each side, depending on the thickness.

Then, sliced ​​into more or less equal strips and seasoned with extra virgin olive oil, salt, pepper, sesame seeds and lemon peel.

mix well and leave to marinate aside:

how to make turkey salad

In the meantime, prepare the yogurt dressing by mixing salt, pepper and a generous drizzle of oil.

Finally, cut the cherry tomatoes and season them with oil and salt, wash the carrot and cut it thinly with a mandolin.

Then add the salad you have chosen to a serving dish, season it with a drizzle of oil, add the turkey, seasoned cherry tomatoes, carrots, avocado slices and complete with a handful of raisins.

Here it is readyTurkey salad it’s ready to be served!

turkey salad recipe

Tips and Variations

You can replace the avocado with 2 hard boiled eggs cut into slices or 80 g of tuna canned, or still 100g of prawns steam powered

Then, instead of the yogurt sauce you can enrich it with Mayonnaise, Tzatziki Sauce or the excellent Guacamole

Finally, if you don’t like raisins, you can replace them with 2 tablespoons capers desalted or 4 – 5 tablespoons of black or green olives pitted


You can prepare it well in advance and store it in the fridge, but my advice for the best result is to keep the turkey breast marinated in oil and herbs aside in a vacuum-packed container and mix it with the rest at the moment! this way the turkey salad will be soft and not dry!

Discover my collection of summer recipes


Benedetta Rossi’s summer spaghetti carbonara, light and creamy and better than the classics – Gordon Ramsay’s version

summer carbonara with benedetta courgettes


summer carbonara with benedetta courgettes

Courgette spaghetti carbonara they represent a tasty vegetarian alternative to the famous traditional Roman dish. This recipe is perfect to serve during the warmer seasons, like spring and summer, since it is light and quick to prepare. It is ideal for those who come home late from work or for those who want to improvise a dinner with friends. Try this one tasty variant which we cooked following the recipe of Benedetta Rossi. Prepare the right quantity, because this is a dish that must be eaten as soon as it is ready and cannot be stored in the refrigerator.

Courgette spaghetti carbonara


  • 320 g of spaghetti
  • 500 g of courgettes
  • 2 eggs
  • 2 egg yolks
  • 50 g of grated cheese
  • 2 cloves of garlic
  • Extra virgin olive oil to taste
  • Pepper as needed
  • Salt to taste


The first thing to do to prepare spaghetti with courgette carbonara is to heat a little olive oil in a pan with a pinch of salt and two whole peeled garlic cloves. When the garlic is golden, add the courgettes cut into rounds and cook them for about ten minutes, stirring occasionally. While the courgettes are cooking, place the whole eggs, the egg yolks and a generous grind of pepper in a bowl. Beat everything with a fork until smooth a homogeneous compound. At this point, add the grated cheese to the eggs and mix well to combine.

Cook the spaghetti in plenty of salted water and drain al dente. Transfer them immediately to a serving bowl and add the hot courgettes. Pour over the egg mixture and mix vigorously to distribute the seasoning well. Divide the spaghetti onto plates and serve hot. For a extra touch, you can sprinkle with more grated cheese or freshly ground pepper. Remember that the courgette carbonara should be served immediately to best enjoy its creaminess. Your courgette spaghetti carbonara they are ready. Enjoy your meal.

READ ALSO—> Spaghetti alla Pompeiana, the summer recipe that is prepared in 10 minutes with few ingredients, better than puttanesca

summer carbonara with benedetta courgettes




Light tuna sauce and hard-boiled eggs – Gordon Ramsay’s version




There recipe of light tuna sauce and hard-boiled eggs it is a delicious quick and easy preparation based on canned tuna, boiled eggs and cucumber, all seasoned with low-fat Greek yogurt. A mix of flavors which will leave you pleasantly surprised.

Fresh and rich in proteins, this sauce can be prepared in 5 minutes and can be kept in the fridge for a couple of days ready to spread for a snack or lunch on the go.

Excellent for filling croutons, tortillas or wraps. If you are in a hurry and don’t know what to prepare for lunch that is quick and tasty without exceeding the calories, try it immediately.

It is also an excellent condiment for filling sandwiches for the lunch box or for a lunch on the beach. It will keep you full but with taste!

To ensure you don’t miss any recipes, “like” the our Facebook page

and follow us on ours Instagram profile.



Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page