Intense mesclun salad with turkey, fresh cheese and beansprouts for athletes

Ingredients (2 people)


  • Green little gem 200 g
  • Red little gem 100 g
  • Avocado 10 g
  • Mesclun intense 1 bolsa
  • Tinned sweetcorn 100 g
  • Skinless turkey fillet 100 g
  • Fresh cheese 100 g
  • Carrots 100 g
  • Radishes 100 g
  • Turnip 100 g
  • Cherry tomatoes 100 g

Soya vinaigrette

  • Vinegar 100 ml
  • Olive oil 100 ml
  • Beansprouts 100 g
Difficulty: Medium
Preparation time: 20 mins.


For the salad

  • Open the pack of washed and ready-to-eat salad.
  • Thinly slice the radish, turnip, carrots, and cherry tomatoes.
  • Spread a sheet of cling film on the counter and place the turkey in the middle and roll tightly into a cylinder shape so that it remains closed when cooked.
  • Cook the turkey in a pan for 12 minutes, slice when ready and then set aside.
  • Cut the fresh cheese into cubes and set aside for the salad.

Soya vinaigrette

  • Mix the vinegar, soya sauce and olive oil together with the baby leaves.
  • Put in a pourer and set aside for the salad.


  1. Arrange the lettuce leaves together with the cheese and set aside.
  2. Slice the carrot, turnip and radish for decoration and place on top of the leaves.


  1. Place the lettuce leaves together on a place and decorate with the sliced vegetables.
  2. Add the beansprouts and the fresh cheese.
  3. Drizzle the soya dressing over the salad.