Salad with strawberries, turkey fillet, arugula
4 servings
25 minutes
This salad is an exquisite combination of freshness and tenderness, born in American cuisine, where the incompatible is often paired. The bright sweetness of strawberries harmoniously intertwines with the spicy bitterness of arugula, while the juicy turkey fillet adds heartiness and richness to the dish. The creamy texture of mozzarella complements the flavor palette, and the refreshing lime sauce with white balsamic vinegar adds a subtle tang and aroma. This salad is perfect as a light summer lunch or an original appetizer for a dinner party. It can be served with crispy baguette or light white wine, which will highlight its freshness and rich flavor nuances.
1
Wash the strawberries and arugula, then dry them well.
- Strawberry: 300 g
- Arugula: 100 g
2
Cut the turkey fillet into small pieces (cubes or sticks - as desired) and fry in one tablespoon of olive oil until golden brown.
- Turkey fillet: 400 g
- Olive oil: 3 tablespoons
3
Slice the strawberries lengthwise into halves (or quarters, as you prefer).
- Strawberry: 300 g
4
Chop the arugula not too finely.
- Arugula: 100 g
5
Cut the mozzarella cheese into cubes.
- Mozzarella cheese: 150 g
6
Combine the remaining two tablespoons of olive oil with lime juice, white pepper, salt, and white balsamic vinegar, and whisk together.
- Olive oil: 3 tablespoons
- Lime: 1 g
- Ground white pepper: to taste
- White balsamic vinegar: 1 teaspoon
- Salt: to taste
7
Combine all ingredients and dress with sauce. Mix well.
- Strawberry: 300 g
- Arugula: 100 g
- Turkey fillet: 400 g
- Mozzarella cheese: 150 g
- Olive oil: 3 tablespoons
- Lime: 1 g
- Ground white pepper: to taste
- White balsamic vinegar: 1 teaspoon
- Salt: to taste