Leaf salad with turkey strips

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 1
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 2 small heads of lettuce (e.g. head lettuce, iceberg lettuce
  • 7-10 Tbsp radicchio, frisée salad)
  • 2 Limes (substitute 1 lemon)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TEASPOON Sugar
  • 2 TABLESPOONS + 1 tsp oil
  • 2 TEASPOONS flaked almonds
  • 1 (200 g) Turkey escalope

Directions

  1. 1

    Clean, wash and pluck the salads into bite-sized pieces. Peel 1 lime, completely removing the white skin. Cut out the fillets between the parting skins, catching the juice

  2. 2

    Squeeze the remaining lime. Mix the whole lime juice, salt, pepper and sugar. Whip 2 tablespoons of oil into it

  3. 3

    Roast the almonds in a coated pan without fat until golden brown. Remove

  4. 4

    Wash the meat, pat dry and cut into thin strips. Fry in 1 teaspoon hot oil all around for about 5 minutes. Season with salt and pepper. Mix salads, lime filets and turkey strips. Arrange on four plates. Drizzle with the marinade and sprinkle with almonds

  5. 5

    Limes with their mild acidity are a fine

  6. 6

    A change from lemons. The salad also tastes good with orange filets or apple slices

Nutrition Facts

KCAL
140 kcal
CARBS
2 g
FATS
8 g
PROTEINS
13 g

Categories & Tags

Appetizer