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🥗 Crispy Turkey and Carrot Salad with Fresh Mint Yogurt Sauce

304 kcal · 30 min · 4 servings

Ingredients

• Carrots 5 pcs.
• Mini Romaine 2 pcs.
• Mint, fresh 20 g
• Turkey breast cutlets 600 g
• Salt pinch
• Pepper, black ground pinch
• Cinnamon 0.25 tsp
• Oil 2 tbsp
• Yogurt, plain 150 g
• Vinegar 2 tbsp
• Olive oil 3 tbsp
• Honey 1 tsp

Instructions

1. 1. Peel the carrots and trim off the ends.
2. 2. Coarsely grate the carrots.
3. 3. Separate the salad leaves from the stem.
4. 4. Tear the leaves into small, bite-sized pieces.
5. 5. Wash the salad leaves thoroughly.
6. 6. Let the vegetables drain well.
7. 7. Rinse the mint and shake it dry.
8. 8. Pluck the mint leaves from the stems.
9. 9. Finely chop the mint leaves.
10. 10. Wash the turkey fillets.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Cut the meat into narrow strips.
13. 13. Season the turkey strips with salt.
14. 14. Add freshly ground pepper.
15. 15. Sprinkle some cinnamon over them.
16. 16. Heat the oil in a pan over high heat.
17. 17. Sauté the turkey strips for about 5 minutes.
18. 18. Remove the pan from the heat.
19. 19. Put the yogurt into a large bowl.
20. 20. Add the vinegar to the yogurt.
21. 21. Add the olive oil.
22. 22. Mix the sauce ingredients well.
23. 23. Stir the honey into the sauce.
24. 24. Season the sauce with salt.
25. 25. Add pepper to the sauce.
26. 26. Stir in the finely chopped mint.
27. 27. Add the grated carrots to the sauce.
28. 28. Add the salad leaves to the sauce.
29. 29. Add the fried turkey strips to the sauce.
30. 30. Mix everything well with the dressing.
31. 31. Plate the salad.

Nutrition per serving

• kcal: 304
• Protein: 37 g · Fett/Fat: 17 g · Carbs: 10 g