Colorful Salad Plate with Turkey Fillet

Summary

Ingredients

• 1 roll, stale
• 1 tablespoon butter
• 200 g lettuce
• 200 g cherry tomato (s)
• 1 avocado (s)
• 1 teaspoon lemon juice
• 1 beetroot
• 2 turkey schnitzel, 150 g each
• 1 tablespoon olive oil
• 0.5 ½ lemon (s), organic, zest it

For the dressing:

• 150 g whole milk yourt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon oregano leaves, chopped
• Salt and pepper from the mill
• 1 pinch (s) sugar
• 0.5 clove ½ garlic

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Instructions

1. For the croutons, dice the rolls. Melt butter in a hot pan and toast the croutons until crispy. Take out, let cool. Clean the lettuce, pick the leaves apart as desired.
2. Halve the cherry tomatoes, remove the avocado from the skin and cut into slices. Drizzle with lemon juice. Peel the beetroot and slice it into wafer-thin slices. Mix everything in a bowl.
3. Heat olive oil in a pan. Wash turkey schnitzel, pat dry and fry for 5 minutes on each side. Season with lemon zest, salt and pepper.
4. For the dressing, mix together the yogurt, lemon juice, oil and oregano, then squeeze in the garlic. Season to taste with salt, pepper and sugar.
5. Arrange the lettuce on plates, cut the turkey into strips, serve on top. Drizzle with dressing and sprinkle with croutons.