Avocado Egg Salad with Strips Of Turkey
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s), hard-boiled
- 400 g turkey schnitzel
- 1 tablespoon oil
- 1 bowl cherry tomato (s)
- 1 head lettuce
- 2 m avocado (s), ripe
For the dressing:
- 2 tablespoon lemon juice
- 4 tablespoon vinegar, (white wine vinegar)
- 1 tablespoon honey
- 1 tablespoon mustard
- 5 tablespoon olive oil
- cress
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the turkey schnitzel into fine strips and fry in a pan in the oil, season with salt and pepper, remove from the pan. Clean and wash the lettuce and pluck it into bite-sized pieces. Wash and quarter the tomatoes. Halve the avocados, remove the stone, peel the pulp and cut into pieces. Immediately drizzle with lemon juice. Mix the honey, vinegar and mustard and fold in the olive oil. Season with salt and pepper. Cut the eggs into slices. Arrange the lettuce, tomatoes, avocados, turkey strips and the egg slices on a plate and drizzle with the dressing. Put cress on top.
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