Vegetable salad with turkey curry
1 serving
12 minutes
Turkey curry vegetable salad is a harmonious blend of freshness and rich flavor. Light and nutritious, it combines tender turkey breast infused with curry and black pepper aromas with crunchy vegetables and spicy herbs. Its roots lie in the pursuit of balance between healthiness and richness, making it ideal for a light dinner or as an accompaniment to a main dish. Extra virgin olive oil adds exquisite softness, while Himalayan and sea salt enhance the natural taste of the ingredients. This salad provides a feeling of freshness and lightness while nourishing the body with valuable nutrients.
1
Cut the tomato into small cubes.
- Tomatoes: 1 piece
2
Transfer to a deep bowl and salt.
- Pink Himalayan salt: to taste
3
Chop the greens finely.
- Spinach: 0.5 bunch
- Rocket (arugula): 0.5 bunch
4
Slice the cucumber into thin half-moons.
- Cucumbers: 1 piece
5
Combine the ingredients in a bowl and salt.
- Pink Himalayan salt: to taste
6
Slice the turkey into thin pieces about 3-4 cm long.
- Turkey breast: 100 g
7
Send to a hot pan greased with olive oil.
- Olive oil: 1 teaspoon
8
Season with black pepper and curry. Add a little salt.
- Ground black pepper: pinch
- Curry powder: 0.5 teaspoon
- Sea salt: to taste
9
Stir after 2-3 minutes. Reduce the heat to medium and fry for another 3-4 minutes.
10
Dress the salad with extra virgin oil.
- Extra virgin olive oil: 1 tablespoon
11
First, cool the turkey a bit in a separate container.
12
Add turkey to the salad and serve.
