Turkey salad with herbs and peanut sauce
4 servings
45 minutes
This salad with turkey, herbs, and peanut sauce offers a harmonious blend of fresh greens, spicy notes, and nutty flavors. Its roots lie in European cuisine but exotic accents give it a unique character. The turkey fillet roasted in aromatic spices is tender and juicy, while the lightness of arugula and freshness of cucumbers perfectly complement the dish. The rich peanut sauce adds depth and a slight spiciness thanks to chili pepper. This salad is ideal for both a light lunch and an elegant dinner, delighting with its exquisite taste and refined combination of ingredients.
1
Mix sweet paprika with black pepper.
- Sweet paprika: 1 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
2
Coat the turkey in the prepared spice mixture, wrap it in foil, and bake in a preheated oven at 180°C for 30 minutes.
- Turkey fillet: 300 g
3
Chili pepper should be chopped very finely - it should amount to half a teaspoon.
- Chili pepper: 0.3 piece
4
Prepare the sauce: lightly heat peanut oil in a pan, add peanut butter, soy sauce, rice vinegar, black bean sauce, chili pepper, and mix everything.
- Peanut oil: 2 teaspoons
- Peanut butter: 3 tablespoons
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Black bean sauce: 2 tablespoons
- Chili pepper: 0.3 piece
5
Cut the turkey fillet into long strips, add 2 tablespoons of the resulting sauce, and mix.
- Turkey fillet: 300 g
- Peanut butter: 3 tablespoons
6
Cut the green onion diagonally.
- Spring onion: 3 stems
7
Peel the cucumbers and cut them into thin long strips (do not cut the flesh with seeds).
- Cucumbers: 3 pieces
8
Lay arugula on a large flat plate, drizzle with olive oil, and top with turkey and cucumbers.
- Rocket (arugula): 150 g
- Olive oil: 3 tablespoons
- Turkey fillet: 300 g
- Cucumbers: 3 pieces
9
Sprinkle with green onions, mint leaves, and cilantro, and drizzle with 1 tablespoon of sauce.
- Spring onion: 3 stems
- Fresh mint: 4 sprigs
- Cilantro: 4 sprigs
- Peanut butter: 3 tablespoons
