Warm Turkey Strip Salad with Egg and Yogurt-Mustard Dressing

A lukewarm salad with crispy turkey strips and halved eggs on fresh lamb's lettuce. The creamy yogurt-mustard dressing makes it filling while keeping it low in carbohydrates.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Turkey breast fillet
• 2 pc Eggs
• 0.5 pc Cucumber
• 200 g Cocktail tomatoes
• 100 g Lamb's lettuce
• 0.5 pc Red onion
• 150 g Greek yogurt
• 1 tsp Dijon mustard
• 0.5 pc Lemon (juice)
• 3 tbsp Olive oil
• 1 tsp Sweet paprika powder
• 0.5 bunch Chives
• Salt
• Pepper

Method

1. Cook the eggs in boiling water for about 9 minutes until hard-boiled, refresh in cold water, peel and halve them.
2. Season the turkey strips with paprika powder, salt and pepper. Heat two tablespoons of olive oil in a pan over medium to high heat and fry the meat for about 5 to 6 minutes until golden brown all over. Remove and let rest briefly.
3. For the dressing, stir the yogurt smooth with the mustard, the juice of half the lemon, one tablespoon of olive oil, salt and pepper.
4. Halve the cucumber lengthwise and slice it. Halve the tomatoes, cut the onion into fine rings and finely chop the chives.
5. Wash the lamb's lettuce and divide it between two plates. Arrange the cucumber, tomatoes and onion on top, then add the warm turkey strips and egg halves.
6. Spoon the dressing over the salad, sprinkle with chives and serve immediately, lukewarm.