Recipes - Salads - Poultry

Turkey salad with avocado, tomato and green beans (*)

Portions for 1 serving:

1 cooked turkey cutlet

1 avocado

1 tomato

4oz cooked green beans

1/2 cooked potato

1/2 cooked carrot

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 during 30mn one potato cut in cubes, a carrot cut in slices and green beans cut in two. Half of this can be eaten hot and the other half is used for the salad for which you only have to add the avocado and the tomato 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. Without the turkey, it can be served with the meats at a cook-out.