Turkey & Buffalo Ricotta Salad
495 g
Juicy oven-backed Turkey. Green asparagus, broccolini, and Kenyan green beans sauteed in avocado oil. Kimchi-style marinated cherry tomatoes, crisp salad mix and microgreens. Finished with a buffalo ricotta–based sauce blended with pesto shio and pine nuts.
Base - 322 kcal | P 38 g | F 56 g | C 23 g
Sauce - 417 kcal
