Warm Turkey Strip Salad with Egg and Yogurt-Mustard Dressing

Ein lauwarmer Salat mit knusprigen Putenstreifen und halbierten Eiern auf frischem Feldsalat. Das cremige Joghurt-Senf-Dressing macht ihn sättigend und bleibt dabei kohlenhydratarm.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Turkey breast fillet
• 2 Stück Eggs
• 0.5 Stück Cucumber
• 200 g Cocktail tomatoes
• 100 g Lamb's lettuce
• 0.5 Stück Red onion
• 150 g Greek yogurt
• 1 TL Dijon mustard
• 0.5 Stück Lemon (juice)
• 3 EL Olive oil
• 1 TL Sweet paprika powder
• 0.5 Bund Chives
• Salt
• Black pepper

Method

1. Boil the eggs in boiling water for about 9 minutes until hard, plunge into 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 a 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. Pour the dressing over, sprinkle with chives and serve immediately, lukewarm.