Intense mesclun salad with turkey, fresh cheese and beansprouts for athletes
Ingredients (2 people)
Salad
- 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.
Method
For the salad
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Open the pack of washed and ready-to-eat salad.
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Thinly slice the radish, turnip, carrots, and cherry tomatoes.
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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.
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Cook the turkey in a pan for 12 minutes, slice when ready and then set aside.
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Cut the fresh cheese into cubes and set aside for the salad.
Soya vinaigrette
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Mix the vinegar, soya sauce and olive oil together with the baby leaves.
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Put in a pourer and set aside for the salad.
Preparation
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Arrange the lettuce leaves together with the cheese and set aside.
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Slice the carrot, turnip and radish for decoration and place on top of the leaves.
Serving
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Place the lettuce leaves together on a place and decorate with the sliced vegetables.
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Add the beansprouts and the fresh cheese.
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Drizzle the soya dressing over the salad.
