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Ingredients (4 servings)
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600 g Putenbrust
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1 Stk. Eissalat
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1 Stk. Gurke
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250 g Cherrytomaten
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2 Stk. Avocados
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150 g Joghurt Griechischer Art
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Olivenöl, Essig, Salz, Pfeffer
Preparation
- Wash the iceberg lettuce and tear into bite-sized pieces. Slice the cucumber, halve the cherry tomatoes, and cut the avocado flesh into wedges.
- Whisk together the Greek yogurt, a little olive oil, vinegar, salt, and pepper to make a creamy dressing and toss with the prepared salad.
- Cut the turkey breast into strips, season with salt and pepper, and fry in a pan with hot oil for about 6 to 8 minutes until golden brown all over.
- Arrange the salad on four plates and top directly with the warm turkey strips.
