Fruity summer salad with turkey strips

Ingredients for 4 servings:

• 400 g turkey schnitzel or turkey steaks
• 3 tbsp olive oil
• salt and pepper
• 1 lime(s), untreated
• 375 g Greek yogurt
• 2 tbsp maple syrup
• 1 mango(s)
• ½ cantaloupe melon(s)
• 100 g iceberg lettuce
• 100 g leaf lettuce(s)
• 50 g arugula

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

with yogurt dressing

Rinse the turkey schnitzels or turkey steaks, pat dry, and cut into strips. Heat the olive oil in a pan and fry the turkey strips until golden brown on all sides, seasoning with salt and pepper. Then remove from the pan, drain on kitchen paper, and let cool. Finely grate half the zest from the lime. Zest the other half. Then halve the lime and squeeze out the juice. Mix the yogurt with the lime juice and zest and season with a little salt and pepper and the maple syrup. Peel and core the mango and melon, and dice the flesh. Trim the lettuce and sort the arugula. Then wash, spin dry, and tear into bite-sized pieces. Mix all the prepared ingredients, except the turkey strips, in a salad bowl. Arrange the salad on plates, then arrange the roasted turkey strips on top and drizzle with the yogurt dressing. Grind some pepper over the salad and garnish with lime zest. Serve with fresh baguette.