Turkey celery salad

Name: Turkey celery salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Turkey escalope (approx. 200 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Perennial celery; 1 can(s) (425 ml) Palm hearts (drained weight 220 g); 2-3 (approx. 50 g) Ginger-Plums; 200 g Schmand; 100 g Salad Mayonnaise; 2 TABLESPOONS Lime juice; 1 pinch Sugar; 1 TABLESPOON pickled green pepper; 7-10 Tbsp Slices of lime

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Turkey escalope (approx. 200 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Perennial celery
1 can(s) (425 ml) Palm hearts (drained weight 220 g)
2-3 (approx. 50 g) Ginger-Plums
200 g Schmand
100 g Salad Mayonnaise
2 TABLESPOONS Lime juice
1 pinch Sugar
1 TABLESPOON pickled green pepper
7-10 Tbsp Slices of lime

Directions

1
Cut the turkey escalope into strips. Heat oil in a pan. Brown the meat in it. Remove and season with salt and pepper. Clean, wash and cut the celery into pieces and blanch briefly in boiling salted water.
2
Pour onto a sieve and quench cold. Drain the palm hearts and cut into slices at an angle. Cut ginger into very thin slices. Mix sour cream, mayonnaise and lime juice. Season with salt, pepper and sugar.
3
Mix the salad ingredients with the sauce and arrange in a bowl. Sprinkle with pepper. Garnish with slices of lime.