Thanksgiving Salad with Turkey, Pecans and Avocado

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Turkey breast fillet
• 3 tbsp Olive oil
• Salt
• Pepper
• 1 tsp Sweet paprika powder
• 30 g Pecans
• 1 pc Avocado
• 150 g Lamb's lettuce
• 2 pc Eggs
• 30 g Parmesan block
• 1 tbsp Apple cider vinegar
• 1 tsp Mustard

Method

1. Cook the eggs in boiling water for 8 minutes, cool them in cold water, peel and halve them.
2. Pat the turkey breast dry and season with salt, pepper and paprika powder. Fry in 2 tbsp olive oil over medium to high heat for 4 to 6 minutes per side until golden brown and cooked through. Let it rest briefly and slice thinly.
3. Toast the pecans in a dry pan over medium heat for 2 to 3 minutes until fragrant, then roughly chop them.
4. For the dressing, whisk together apple cider vinegar, mustard, a pinch of salt, pepper and 1 tbsp olive oil until well combined.
5. Halve the avocado, remove the pit and cut the flesh into cubes. Wash the lamb's lettuce and spin it dry.
6. Divide the lamb's lettuce between two plates and arrange the turkey slices, avocado, egg halves and pecans on top. Drizzle with dressing and shave the Parmesan over it.