Cut the turkey breast into cubes. Clean, wash and peel the carrots and celery. Roughly grate both on a household grater. Grate, clean and quarter the mushrooms. Coarsely chop nuts. Mix yoghurt and salad cream, season with salt, pepper and sugar.
Mix the salad dressing with the prepared ingredients. Cut grapefruits in half. Remove the flesh with a sharp knife, chop finely. Mix into the salad, season again. Fill the salad into the hollowed grapefruits. Serve garnished with parsley