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Avocado – egg – salad with turkey strips

updated

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Ingredients for 4 servings:

  • 4 eggs, hard boiled
  • 400 g turkey schnitzel
  • 1 tbsp oil
  • 1 bowl of cherry tomatoes
  • 1 head of lettuce
  • 2 m.-large avocado(s), ripe
  • 2 tbsp lemon juice
  • 4 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 tbsp mustard
  • 5 tbsp olive oil
  • cress
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the turkey cutlets into thin strips and fry in oil in a pan, season with salt and pepper, and remove from the pan. Trim and wash the lettuce, tearing it into bite-sized pieces. Wash and quarter the tomatoes. Halve the avocados, remove the stones, peel the flesh, and cut into pieces. Immediately drizzle with lemon juice. Mix the honey, vinegar, and mustard together, then whisk in the olive oil. Season with salt and pepper. Slice the eggs. Arrange the lettuce, tomatoes, avocados, turkey strips, and egg slices on a plate and drizzle with the dressing. Sprinkle with cress.

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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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