← All recipes

🍽️ Mixed salad with strawberries, mozzarella and sage

393 kcal · 30 min · 4 servings

Ingredients

• 250 g turkey breast fillet
• pepper
• salt
• 20 ml Noilly Prat
• 2 tbsp oil
• 1 oak leaf lettuce
• 1 bunch arugula
• 200 g snow peas
• 200 g strawberries
• 1 package mini mozzarella balls
• 20 sage leaves
• 1 small egg
• 2 tbsp white wine
• 2 tbsp flour
• salt
• pepper
• 3 tbsp grapeseed oil
• 0.5 tbsp pumpkin seed oil
• 2 tbsp white wine vinegar
• 3 dried tomatoes

Instructions

1. 1. Cut the turkey breast into strips, place them in a bowl, season with pepper and salt, add Noilly Prat and oil, mix everything and let it marinate for about 1 hour.
2. 2. Remove the tough stems from the oak leaf lettuce, wash it, sort it out, spin it dry and tear it into smaller pieces. Sort the arugula, wash it and spin it dry.
3. 3. Wash the snow peas, trim the ends, blanch them (cook briefly in boiling water) for about 3 minutes in salted water, shock them (cool down in cold water) and let them drain. Wash the strawberries, remove the stems and quarter them.
4. 4. Drain the mozzarella. Wash the sage leaves and pat them dry.
5. 5. Whisk the egg yolk, wine and flour into a batter, season with salt and pepper. Beat the egg whites until stiff and fold them in. Dip the sage leaves in the batter and fry them briefly in hot oil. Place them on kitchen paper to drain.
6. 6. Fry the turkey meat in the marinade, adjust the seasoning and remove it from the pan.
7. 7. Whisk the oils and vinegar. Dice the dried tomatoes finely. Add everything to the pan and mix with the pan drippings (residue from frying).
8. 8. Arrange the salad on plates. Distribute the snow peas, strawberries and meat on top, add a few mozzarella balls to each. Drizzle with the vinaigrette and serve garnished with the fried sage leaves.

Nutrition per serving

• kcal: 393
• Protein: 27 g · Fett/Fat: 23 g · Carbs: 17 g