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Turkey salad with avocado, potato, carrot and leek (*)

Portions for 1 serving:

1 cooked turkey cutlet

1 avocado

1 cooked potato

1 cooked carrot

1/2 cooked leek

1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp wine vinegar

1/8 tsp iodized salt

Nutriments table

Very good combination of raw and cooked vegetables.

During precceding days, you would have fried two turkey (or chicken) cutlets and steam-cooked two carrots cut in slices for 30mn, a leek cut in slices for 25mn and two potatoes cut in cubes for 20mn. Half of this can be eaten hot and the other half is used in the salad for which you only have to add the avocado cut in small dices.

Prepare the sauce in a small bowl and pour it over the salad.

This salad keeps well several hours in an hermetic container and can be served at a picnic.