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🥗 Crispy Turkey Strips on Colorful Salad with Grapefruit Dressing

432 kcal · 30 min · 4 servings

Ingredients

• 500 g Grapefruit (2 Grapefruits)
• 1 tbsp Red Wine Vinegar
• 150 g Silken Tofu
• 2 tbsp Olive Oil
• Salt
• Pepper
• 1 small Garlic Clove
• 250 g Turkey Breast Fillet
• 1 tbsp Curry Powder
• 125 g Celery (2 Stalks)
• 1 Red Onion
• 200 g Mixed Leaf Salad
• 20 g Pine Nuts

Instructions

1. 1. Juice one grapefruit and measure out exactly 200 milliliters of juice.
2. 2. Pour the juice and the red wine vinegar into a saucepan.
3. 3. Bring the mixture to a boil over medium heat.
4. 4. Let the liquid reduce for about 15 minutes until only about 75 milliliters remain.
5. 5. Remove the pan from the heat and let the sauce cool down slightly.
6. 6. Add the silken tofu and half of the oil to the cooled sauce.
7. 7. Stir everything until smooth and creamy.
8. 8. Season the sauce with salt and pepper to taste.
9. 9. Peel a clove of garlic and chop it finely.
10. 10. Rinse the turkey fillet and pat it dry with kitchen paper.
11. 11. Cut the meat into very thin strips.
12. 12. Place the turkey strips in a bowl.
13. 13. Add the chopped garlic, curry powder, and the remaining oil.
14. 14. Mix everything well so the meat is evenly seasoned.
15. 15. Wash the celery and remove the fibrous outer strings.
16. 16. Cut the celery into thin strips about five centimeters long.
17. 17. Peel the remaining grapefruit so that no white pith remains.
18. 18. Slice the grapefruit flesh into thin slices.
19. 19. Peel the red onion.
20. 20. Shred the onion into very thin rings.
21. 21. Wash the salad greens and spin them dry.
22. 22. Cut the salad leaves into bite-sized pieces.
23. 23. Heat a non-stick frying pan.
24. 24. Toast the pine nuts in the pan without adding extra fat.
25. 25. Remove the pine nuts and set them aside.
26. 26. Place the marinated turkey strips into the hot pan.
27. 27. Fry the meat while stirring constantly with a wooden spoon or spatula.
28. 28. Fry the strips for about five to six minutes until golden brown.
29. 29. Season the cooked meat with salt and pepper.
30. 30. Toss the salad pieces with half of the prepared sauce.
31. 31. Place the salad onto the plates.
32. 32. Arrange the turkey strips, grapefruit slices, celery strips, onion rings, and pine nuts on top of the salad.
33. 33. Drizzle the dish with the remaining sauce if desired.
34. 34. Serve the salad immediately.

Nutrition per serving

• kcal: 432
• Protein: 39 g · Fett/Fat: 19 g · Carbs: 20 g