Avocado egg salad with turkey strips

Name: Avocado egg salad with turkey strips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 250 g Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 (approx. 300 g) Head picking salad; 300 g cherry tomatoes; 2 Avocados (about 250 g each); 3 TABLESPOONS Lemon juice; 5 TABLESPOONS White wine vinegar; 1-2 TEASPOONS Honey; 1-2 TEASPOONS Mustard; 6 TABLESPOONS Olive oil; 1 Beet Cress

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
250 g Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 (approx. 300 g) Head picking salad
300 g cherry tomatoes
2 Avocados (about 250 g each)
3 TABLESPOONS Lemon juice
5 TABLESPOONS White wine vinegar
1-2 TEASPOONS Honey
1-2 TEASPOONS Mustard
6 TABLESPOONS Olive oil
1 Beet Cress

Directions

1
Cook the eggs in boiling water for 9-10 minutes. Meanwhile wash turkey, dab dry, cut into strips and season with salt and pepper. Heat the oil in a pan and fry the turkey for about 5 minutes, turning it over. Take out and drain on kitchen paper. Drain eggs, rinse with cold water and peel.
2
Tear salad leaves into bite-sized pieces, wash and dab dry. Wash and quarter cherry tomatoes. Halve avocados, remove stone. Remove the flesh from the skin and cut into pieces. Sprinkle avocado with lemon juice immediately. Mix vinegar, honey and mustard. Add olive oil and season with salt and pepper. Cut the eggs into slices. Arrange lettuce, tomatoes, turkey strips, avocado pieces and egg slices in bowls and sprinkle with the vinaigrette.
3
Mix vinegar, honey and mustard. Add olive oil and season with salt and pepper. Cut the eggs into slices. Arrange lettuce, tomatoes, turkey strips, avocado pieces and egg slices in bowls and sprinkle with the vinaigrette. Serve garnished with cress. Serve with multigrain baguette