Mixed flower salad with turkey breast cold cuts

Name: Mixed flower salad with turkey breast cold cuts
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Raspberries; 2 handful of flowers (e.g. marigold, begonia, nasturtium, borage); 1 Picking salad head; 125 g Spring onion; 1 (approx. 200 g) Avocado; 4 discs (20 g each) Turkey breast cold cuts; 75 ml Raspberry vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 3 TABLESPOONS Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Raspberries
2 handful of flowers (e.g. marigold, begonia, nasturtium, borage)
1 Picking salad head
125 g Spring onion
1 (approx. 200 g) Avocado
4 discs (20 g each) Turkey breast cold cuts
75 ml Raspberry vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
3 TABLESPOONS Oil

Directions

1
Raspberries selected. Sorting flowers. Pluck the petals of the marigold from the blossom. Clean and wash the salad, pluck into bite-sized pieces and drain well. Clean and wash spring onion and cut into fine rings. Cut the avocado in half, loosen the stone, lift the flesh out of the skin and cut into slices.
2
Roll up turkey breast and cut into slices. For the vinaigrette, mix vinegar, salt, pepper and sugar. Embezzle oil. Mix the flowers, lettuce, spring onions, avocado, raspberries, sliced turkey breast and vinaigrette. Arrange in deep plates