Avocado-mango salad with chili-honey turkey

Ingredients for 4 servings:

• 2 handfuls of lamb’s lettuce
• 3 handfuls of oak leaf lettuce
• 15 cm cucumber(s)
• 1 avocado(s)
• 1 mango(s)
• 1 handful of cherry tomatoes or date tomatoes
• 1 spring onion(s)
• 400 g turkey schnitzel
• salt and pepper
• Paprika powder, sweet
• 1 tsp honey
• ½ red chili pepper(s)
• 2 tbsp vinegar (cream fig/date)
• 1 tbsp lemon juice
• 6 tbsp olive oil

Instructions

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

First, cut the turkey meat into 2 cm cubes. Place in a bowl and marinate with 1 teaspoon of honey, 2 tablespoons of olive oil, finely chopped chili pepper, salt, pepper, and paprika. Set aside. Wash and trim the lettuce. Roughly tear the oak leaf lettuce. Cut the mango and avocado into 1 cm cubes. Halve the cucumber twice lengthwise and cut into small quarters. Thinly slice the spring onions and quarter the tomatoes. Briefly fry the turkey cutlets in a pan over high heat (careful, it dries out quickly), add the spring onions, and remove the pan from the heat. Make a vinaigrette with the vinegar, lemon juice, salt, pepper, and olive oil. Arrange the salad on plates, divide the mango, avocado, cucumber, and tomatoes between the salad leaves. Drizzle the vinaigrette over the salad leaves, and finally, place the roasted turkey on top of the salad leaves.