🥗 Colorful Salad with Turkey and Ginger

Name: Colorful Salad with Turkey and Ginger
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g turkey breast fillet; 1 red onion; 1 small white onion; 1 stalk celery; 2 yellow bell peppers; 1 tomato; 0.5 tbsp peanut oil; salt; pepper; juice of one lemon; 3 tbsp soy sauce; 2 tbsp meat broth (from the jar); 1 piece fresh ginger; 0.5 red chili pepper; 1 tbsp chopped mint; 1 tbsp fresh chopped cilantro; 2 tbsp peanut oil; 1 tsp sesame oil; 0.5 batavia lettuce; 0.5 romaine lettuce

216 kcal · 30 min · 4 servings

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Ingredients

350 g turkey breast fillet
1 red onion
1 small white onion
1 stalk celery
2 yellow bell peppers
1 tomato
0.5 tbsp peanut oil
salt
pepper
juice of one lemon
3 tbsp soy sauce
2 tbsp meat broth (from the jar)
1 piece fresh ginger
0.5 red chili pepper
1 tbsp chopped mint
1 tbsp fresh chopped cilantro
2 tbsp peanut oil
1 tsp sesame oil
0.5 batavia lettuce
0.5 romaine lettuce

Instructions

1. Rinse the turkey meat under running water.
2. Pat the meat completely dry with a kitchen towel.
3. Cut the turkey meat into thin strips.
4. Peel the onions.
5. Wash the celery.
6. Cut the bell pepper in half lengthwise.
7. Remove the core from the bell pepper.
8. Rinse the cored bell pepper.
9. Cut the bell pepper into quarters.
10. Wash the tomato.
11. Cut the onions into strips.
12. Cut the celery into strips.
13. Cut the bell pepper into strips.
14. Slice the tomato into thin slices.
15. Pour lemon juice into a bowl.
16. Add soy sauce to the bowl.
17. Add meat broth to the bowl.
18. Season the sauce with salt.
19. Season the sauce with pepper.
20. Whisk the sauce ingredients in the bowl until well combined.
21. Wash the chili pepper.
22. Dice the chili pepper finely.
23. Peel the ginger.
24. Chop the ginger finely.
25. Mix the chopped chili and ginger with the herbs into the sauce.
26. Add the different oils to the sauce.
27. Heat peanut oil in a pan.
28. Fry the turkey strips over high heat.
29. Stir the turkey strips constantly while frying.
30. Fry the turkey strips for 4 minutes.
31. Mix the prepared vegetables with the salad dressing.
32. Wash the lettuce leaves.
33. Shake the lettuce leaves dry.
34. Tear the lettuce leaves into small pieces.
35. Arrange the lettuce pieces on top of the vegetable salad.
36. Distribute the fried meat strips on the salad.
37. Garnish the dish with mint leaves.
38. Garnish the dish with coriander leaves.

Nutrition per serving

kcal: 216
Protein: 25 g · Fett/Fat: 9 g · Carbs: 7 g