← All recipes

🥗 Colorful Salad with Turkey

260 kcal · 30 min · 4 servings

Ingredients

• 0.5 small iceberg lettuce
• 1 small broccoli
• 1 can carrot-pea mix
• 8 cocktail tomatoes
• 300 g smoked turkey breast fillet
• 1 bunch basil
• 4 tbsp white balsamic vinegar
• 50 ml vegetable broth
• 2 tbsp olive oil
• 1 pinch garlic powder
• sea salt
• pepper

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Divide the broccoli into small florets.
3. 3. Boil the broccoli florets in salted water for about 4 minutes.
4. 4. Shock the broccoli immediately with ice water to keep it fresh.
5. 5. Let the broccoli drain well.
6. 6. Blanch the tomatoes briefly (cook them briefly in boiling water) to loosen the skin.
7. 7. Remove the skin from the tomatoes.
8. 8. Cut the tomatoes into bite-sized pieces.
9. 9. Wash the salad leaves.
10. 10. Dry the salad leaves using a salad spinner.
11. 11. Divide the salad leaves into small pieces.
12. 12. Cut the turkey breast into small cubes.
13. 13. Wash the basil.
14. 14. Shake the basil dry.
15. 15. Pluck the basil leaves from the stems.
16. 16. Put all prepared salad ingredients into a large bowl.
17. 17. Mix the salad ingredients in the bowl.
18. 18. Put all dressing ingredients into a shaker bottle.
19. 19. Shake the dressing vigorously until well mixed.
20. 20. Pour the dressing over the salad.
21. 21. Toss the salad well to distribute the dressing.
22. 22. Season the salad to taste at the end.
23. 23. Serve the salad on plates.

Nutrition per serving

• kcal: 260
• Protein: 30 g · Fett/Fat: 10 g · Carbs: 16 g