This recipe comes just in time for National Nutrition Month from registered dietitian Peggy Karody’s new cookbook, Little Hands in the Kitchen. Can you say yum?!
Tools:
Plastic knife
Zester
Plastic bag
Food processor or blender
Large skillet
Ingredients:
1 package boneless turkey breast tenderloins (approximately 1 pound)
3 tablespoons flour
1 teaspoon lime peel — grated
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon Canola oil
Dipping sauce:
1 cup frozen unsweetened strawberries, thawed
1 lime, juiced (approximately 2 tablespoons)
2 tablespoons honey, or less to taste
1 teaspoon lime peel, grated
Salad:
1 cup fresh strawberries, halved
½ medium cantaloupe, cut into cubes
1 cup baby carrots
4 celery stalks, 3″ sticks
½ cup broccoli florets
Servings: 4
Directions:
1) Using a microplane grater, grate all the peel from the lime, set aside.
2) In food processor bowl with metal blade or in blender container, combine all dressing ingredients. Cover; process until smooth, then set aside.
3) In a plastic bag, combine flour, 1 teaspoon lime peel, salt and pepper. Cut turkey breast tenderloins crosswise into 1/2-inch slices. Coat turkey with flour mixture. Heat oil in 12-inch skillet over medium-high heat until oil sizzles, about 1 minute. Add turkey. Cook 1 1/2 to 2 minutes on each side or until golden brown.
4) Arrange salad greens on large platter or 4 individual plates. Top with turkey, strawberries, cantaloupe, carrots, and celery. If desired garnish with lime slices. Serve with dressing.
NOTE: Use any fresh fruit or veggie that is in season. You may be surprised, but a fresh broccoli floret tastes great with the strawberry dip.
What’s your favorite way to eat fruit?
