• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
421
Protein:
39 g
Fat:
20 g
Carbohydrates:
25 g
Sodium:
1148 mg
Easter Egg Purple
Easter Egg Purple

Credit
Natasha LS / @natashaals

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. In a small pot, mix blueberries, olive oil, brown sugar, water and salt, and bring to a boil at medium high heat. Reduce to medium heat and cook for 5 minutes, add lemon juice, stir, remove from heat and set aside.
  2. In a frying pan, toast sunflower and pumpkin seeds and ¼ tsp of salt for 2 minutes at medium high heat, stirring occasionally, then remove from heat and set aside.
  3. Season turkey with 1 tsp of salt, ¼ tsp of pepperand white vinegar. In a hot frying pan, heat 1 Tbsp of olive oil, add turkey breast and cook 3 minutes on each side or until cooked through.
  4. Assemble each plate separately with ¼ of each ingredient: kale, cucumbers, daikon radish, shallot, turkey breast, mix of toasted sunflower and pumpkin seeds, crumbled goat cheese and blueberry coulis. Adjust seasoning, if needed.
Easter Egg Pink
Easter Egg Pink

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