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
Squeeze the remaining lime. Mix the whole lime juice, salt, pepper and sugar. Whip 2 tablespoons of oil into it
Roast the almonds in a coated pan without fat until golden brown. Remove
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
Limes with their mild acidity are a fine
A change from lemons. The salad also tastes good with orange filets or apple slices