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🥗 Crunchy Turkey Salad with Carrots, Celery, and Dip

396 kcal · 30 min · 4 servings

Ingredients

• 400 g turkey breast fillet
• salt
• white pepper
• oil
• 100 ml poultry stock
• 400 g carrots
• 150 g celery stalks
• 50 g arugula
• 4 tbsp sunflower seeds
• 100 g yogurt
• 100 g sour cream
• 4 tbsp lemon juice
• 4 tbsp mixed, chopped herbs
• pepper (from the mill)

Instructions

1. 1. Season the turkey breast with salt and pepper to taste.
2. 2. Heat some oil in a pan and sear the meat on high heat.
3. 3. Pour the pan juices (fond) into the pan.
4. 4. Cover the pan and let the meat cook for about 10 minutes, depending on thickness.
5. 5. Turn the meat once halfway through the cooking time.
6. 6. Remove the turkey from the pan and let it cool down briefly.
7. 7. Peel the carrots in the meantime.
8. 8. Slice the carrots into thin rounds.
9. 9. Blanch the carrot slices in boiling salted water for 3 minutes.
10. 10. Drain the carrots and rinse them with cold water to stop the cooking process.
11. 11. Let the carrots drain well.
12. 12. Wash and clean the celery stalks.
13. 13. Cut the celery stalks into pieces about 1 cm thick.
14. 14. Divide the celery leaves into bite-sized pieces, if using.
15. 15. Sort through the arugula, wash it, and spin it dry.
16. 16. Slice the cooled turkey into 1 cm thick slices.
17. 17. Arrange the turkey slices on plates.
18. 18. Distribute the carrots and celery over the meat.
19. 19. Sprinkle the salad with arugula leaves and sunflower seeds.
20. 20. Mix the yogurt with the sour cream and lemon juice for the dip.
21. 21. Fold the herbs into the yogurt mixture.
22. 22. Season the dip with salt and pepper to taste.

Nutrition per serving

• kcal: 396
• Protein: 33 g · Fett/Fat: 22 g · Carbs: 16 g