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🍽️ Crispy Turkey Breast on Fresh Corn Salad

363 kcal · 30 min · 4 servings

Ingredients

• 500 g turkey breast fillet
• salt
• pepper (from the mill)
• sweet paprika powder
• 150 g corn salad
• 2 bunches arugula
• 6 ripe tomatoes
• 1 bunch spring onions
• 3 slices whole wheat toast
• 5 tbsp olive oil
• butter
• 2 tbsp white wine vinegar

Instructions

1. 1. Rinse the turkey breast under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the breast with salt, pepper, and paprika powder.
4. 4. Heat one tablespoon of olive oil in a frying pan.
5. 5. Fry the turkey breast until golden brown on both sides.
6. 6. Remove the breast from the pan and place it on a cutting board.
7. 7. Slice the turkey breast crosswise into thin slices.
8. 8. Rinse the corn salad under cold water.
9. 9. Remove any remaining stems or wilted greens.
10. 10. Spin the salad dry.
11. 11. Wash the tomatoes.
12. 12. Cut the tomatoes in half.
13. 13. Remove the inside with the core.
14. 14. Cut the tomato flesh into small cubes.
15. 15. Rinse the spring onions.
16. 16. Slice the onions into thin rings.
17. 17. Cut the toasts into small cubes.
18. 18. Heat one tablespoon of oil and one tablespoon of butter in a pan.
19. 19. Fry the bread cubes until golden brown over medium heat.
20. 20. Season the croutons with salt and pepper.
21. 21. Let the croutons drain on kitchen paper.
22. 22. Mix the salad with the tomatoes and spring onions.
23. 23. Add the turkey slices and the croutons.
24. 24. Distribute the mixture onto plates.
25. 25. Whisk vinegar, oil, salt, and pepper in a small bowl.
26. 26. Drizzle the dressing over the salad.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 363
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 14 g