Colorful Salad Plate with Turkey Fillet
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- Arrange the lettuce on plates, cut the turkey into strips, serve on top. Drizzle with dressing and sprinkle with croutons.
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