The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Fusilli with Turkey & Broccoli


Turkey is a low-fat source of protein and one serving provides half of our daily requirement of Folic acid. Also a source of vitamins B, B1 and B6, turkey contains nutrients that help keep blood cholesterol down and protects against birth defects, cancer and heart disease.

Broccoli enjoys a reputation of a 'miracle food', in fact it packs more nutritional punch than any other vegetable. With vitamin C, vitamin A, Folic acid, calcium and fibre, this cruciferous (aka cancer fighting) vegetable is a nutrition superstar!

Another benefit of this dish is that it provides a healthy and kid-friendly supper in only 20 minutes.

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At a glance
Main Course

1 pound fusilli
1 pound extra lean ground turkey
1/2 medium onion, chopped
2-3 cups broccoli florets
2 cloves garlic, minced
1 tsp fennel
1 tsp crushed red pepper
salt and pepper
1 Tbsp Avocado oil
2 Tbsp Omega Plus Avocado oil
1/2 lemon


Set a large pot of salted water over high heat to boil. Add fusilli pasta. In a large skillet, saute onions and garlic in 1 Tbsp of avocado oil over medium heat. Add fennel and red pepper flakes. Then add ground turkey and season with salt and pepper and cook until no pink remains.

Add the broccoli to the pasta water in the last 2 minutes of cooking.

Drain pasta and broccoli and toss with 2 Tbsp Omega Plus avocado oil, cooked turkey and finish with a squeeze of fresh lemon.

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