Wow! What freshness to prepare and try this incredible turkey, carrots and célery salad. What are you waiting for? Make it!
Ingredients (4 servings):
400 g of turkey breast
Salt and pepper to taste
Oil, C / N
100 ml of chicken broth
400 g of carrots
150 g of célery
50 g of arugula
4 tablespoons of sunflower or pumpkin seeds (optional)
150 ml of plain yogurt
4 tablespoons lemon juice
4 tablespoons parsley and chives, finely chopped
preparation:
Season the turkey breast with salt and pepper, and cook in the broth until the juices run clear. Remove and let cool slightly.
Peel the carrots, cut into slices and blanch for 3 minutes in boiling salted water. Drain and allow to warm.
Wash and dry the célery well, cut into 1 cm pieces; wash the arugula, and dry well.
Cut the breast into 1 cm thick slices and present at the bottom of the serving dishes. Place the carrots with the célery and the arugula on top and add some sunflower seeds.
For the dressing, mix the yogurt with the lemon juice. Add the herbs and salt and pepper to taste.