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🥗 Early Summer Salad with Turkey Strips, Shrimp, and Crisp Celery

434 kcal · 30 min · 4 servings

Ingredients

• 2 Turkey breast fillets (approx. 140 g each)
• 150 ml Chicken stock
• 2 stalks Celery
• 1 large red onion
• 30 g Orange jelly
• 100 g Mayonnaise
• 2 tbsp Yogurt
• 2 tbsp freshly chopped parsley
• 2 tbsp Orange juice
• 1 tbsp White wine vinegar
• Salt
• Sugar
• Pepper (from the mill)
• 300 g Shrimp (pre-cooked and peeled except for the tail segment)

Instructions

1. 1. Rinse the turkey breast fillets under cold, running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Bring the chicken broth to a boil in a pot.
4. 4. Place the turkey breast fillets into the boiling broth.
5. 5. Reduce the heat to a low setting.
6. 6. Cover the pot and let the meat simmer gently for about 15 minutes.
7. 7. Remove the turkey breast from the broth and let it drain.
8. 8. Break the cooled meat into small, bite-sized pieces.
9. 9. Wash the celery thoroughly and remove any tough strings.
10. 10. Slice the celery into very thin rounds.
11. 11. Peel the onion and cut it in half.
12. 12. Slice the onion halves into thin pieces as well.
13. 13. Cut the jelly into tiny cubes.
14. 14. Whisk the mayonnaise with the yogurt in a bowl.
15. 15. Finely chop the parsley and add it to the sauce.
16. 16. Add the orange juice and vinegar to the mixture.
17. 17. Season the dressing with salt, a pinch of sugar, and black pepper.
18. 18. Arrange the turkey strips, celery, onions, jelly, and shrimp on a large platter.
19. 19. Drizzle the salad with the prepared dressing.
20. 20. Serve the salad immediately.

Nutrition per serving

• kcal: 434
• Protein: 41 g · Fett/Fat: 25 g · Carbs: 11 g