Romana salad
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 3 Eggs
- 250 g cherry tomatoes
- 2 Roman salad hearts (approx. 130 g each)
- 2 small avocado
- 1 TABLESPOON Lemon juice
- 1 (250 ml) Bottle of salad dressing à la yoghurt herbs (Miracel Whip; power)
- 300 g Turkey escalope
- 1 collar Spring onions
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Parsley
Directions
- 1
Boil the eggs for about 8 minutes. Then rinse cold, peel and cut into slices. Wash, clean and quarter the tomatoes. Clean, wash and cut lettuce hearts into strips. Halve avocado, remove core.
- 2
Remove the flesh from the peel, cut into slices and sprinkle with lemon juice. Mix the prepared ingredients and arrange in portions. Spread the salad dressing on top. Wash the turkey escalopes, dab dry and cut into strips.
- 3
Clean and wash the spring onions and cut them into small pieces. Heat the oil. Fry the turkey strips in it until crispy. Season with salt and pepper. Fry the spring onion briefly in the cooking fat. Distribute on the salads and serve garnished with parsley.
Nutrition Facts
KCAL
650 kcal
650 kcal
CARBS
12 g
12 g
FATS
53 g
53 g
PROTEINS
30 g
30 g
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