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Roast turkey salad with fruit

Pan-Fried Turkey Salad with Fruit

Meat paired with fruit is a culinary classic. After making turkey schnitzels, I had a little fillet left over and decided to turn it into a salad. Choosing the other ingredients was easy — in any meat salad, my favorite pairing is with fruit. Since I had some strawberries and red grapes in the fridge, those went right in.

Maria

Recipe author

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Composition / ingredients

Servings:

Turkey fillet

150

Grapes

100

Strawberries

Cherry tomatoes

Bell pepper

0.5

Dill

Olive oil

Syrup (strawberry)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 33 % 8 g

Carbohydrates 38 % 9 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Measure out the ingredients.
Step 2:

Cut the turkey fillet into strips. Season with salt, pepper, and paprika. Fry in vegetable oil until golden, then transfer to a paper towel to drain.
Step 3:

Fry the meat in vegetable oil until golden and drain on a paper towel. I dredged mine in the cornmeal left over from frying the schnitzels.
Step 4:

Wash and dry the grapes, cut them into quarters, and remove the seeds. Cut the strawberries into quarters as well.
Step 5:

Wash the bell pepper and cut it into thin half-rings. (I used a small Ramiro pepper, which I sliced into thin rings.) Cut the cherry tomatoes into wedges.
Step 6:

Wash, dry, and finely chop the dill.
Step 7:

In a salad bowl, combine the turkey, grapes, strawberries, tomatoes, bell pepper, and dill. Drizzle with olive oil.
Step 8:

And with the strawberry syrup.
Step 9:

Toss the salad gently and serve.