Avocado rice salad with turkey breast and curry cream dressing

Name: Avocado rice salad with turkey breast and curry cream dressing
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Long grain rice; 7-10 Tbsp Salt; 40 g frozen peas; 1 (100 g) Carrot; 80 g Turkey Breast; 1/2 tsp (2.5 g) Oil; 7-10 Tbsp Pepper; 40 g Avocado; 50 g low-fat yoghurt (1,5 % fat); 3 TABLESPOONS low-fat milk (1,5 % fat); 1/2 TEASPOON Curry Powder; 7-10 Tbsp grated nutmeg

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Long grain rice
7-10 Tbsp Salt
40 g frozen peas
1 (100 g) Carrot
80 g Turkey Breast
1/2 tsp (2.5 g) Oil
7-10 Tbsp Pepper
40 g Avocado
50 g low-fat yoghurt (1,5 % fat)
3 TABLESPOONS low-fat milk (1,5 % fat)
1/2 TEASPOON Curry Powder
7-10 Tbsp grated nutmeg

Directions

1
Prepare rice in boiling salted water according to package instructions. Defrost the peas. Wash and peel the carrot and cut into small pieces. Cook vegetables in boiling salted water for 3-4 minutes, remove. Wash meat and pat dry.
2
Heat oil in a coated pan. Fry fillet on both sides for about 5 minutes. Remove and season with salt and pepper. Remove the avocado flesh from the skin and cut into thin slices. Heat yoghurt, milk and curry powder in a small pan while stirring gently so that the curry powder combines with the yoghurt. Season to taste with salt, pepper and nutmeg. Drain the rice and let it drain. Mix rice with vegetables and curry sauce, season to taste with salt and pepper. Allow to soak.
3
Season to taste with salt, pepper and nutmeg. Drain the rice and let it drain. Mix rice with vegetables and curry sauce, season to taste with salt and pepper. Allow to soak. In the meantime cut turkey breast into thin slices. Arrange the meat with the vegetable rice on a plate
4
10 minutes waiting time