Fresh salad with turkey and avocado

Name: Fresh salad with turkey and avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 200 g Turkey escalope; 3 TABLESPOONS Oil (e.g. olive oil); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Lemon juice; 1-2 TEASPOONS Mustard; 1/2 Head green salad (e.g. lettuce); 150 g cherry- or small tomatoes; 1 ripe avocado; 1 Beet Cress

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
200 g Turkey escalope
3 TABLESPOONS Oil (e.g. olive oil)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Lemon juice
1-2 TEASPOONS Mustard
1/2 Head green salad (e.g. lettuce)
150 g cherry- or small tomatoes
1 ripe avocado
1 Beet Cress

Directions

1
Hard boil eggs. Wash the schnitzel, pat dry and cut into strips. Fry in 1 tbsp. hot oil for 3-4 minutes, turning until golden brown. Season with salt and pepper. Rinse and peel the eggs
2
Mix 2 tablespoons lemon juice and possibly 1 tablespoon water with mustard, salt and pepper. Whip 2 tablespoons of oil into it
3
Clean, wash and pluck the salad into bite-sized pieces. Wash and quarter the tomatoes. Cut avocado in half, stone and peel. Cut the flesh into pieces and immediately sprinkle with 2 tbsp. lemon juice
4
Cut the eggs into slices. Carefully mix lettuce, tomatoes, avocado pieces, turkey strips, egg slices and salad dressing. Arrange in salad bowls. Wash the cress, shake dry, cut from the bed and sprinkle over it. Goes well with multigrain baguette
5
Drink: cool juice spritzer