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Colorful summer salad with curry cream

updated

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Ingredients for 4 servings:

  • 1 small iceberg lettuce
  • 2 large bell peppers, red
  • 4 carrots, approx. 350 g
  • 150 g turkey breast slices
  • 1 bunch parsley, flat
  • 1 bunch of dill
  • 1 bunch of chives
  • 100 g salad cream with yogurt
  • 150 g skimmed milk yogurt
  • 1 tsp lemon juice
  • 1 tsp curry powder
  • Salt
  • Pepper, white

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

rich in vitamins

Clean and wash the iceberg lettuce and vegetables. Then cut the lettuce into thin wedges and the bell peppers into rings. Coarsely grate the carrots. Cut the turkey breast into cubes, wash the herbs, and pat dry. Chop the dill and parsley. Cut the chives into small rings, setting half aside for garnish. Mix the salad cream, yogurt, and lemon juice until smooth. Season generously with curry powder, salt, and white pepper. Arrange the vegetables and herbs on plates and sprinkle with the turkey breast cubes and chives. Serve with the curry cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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