Turkey and fruit salad with an olive kefir dressing
Preparation time: Between 30 and 60 Minuti
Nutritional information: 378 kcal / per serving
Course: First course, Second course
Seasonal dish: Summer
Enviromental Impact: Moderate (0.516kg CO2 eq)
A fresh and nutritious dish for a picnic or working lunch.
Ingredients for 4 portions
- Turkey breast 80 g
- Apple 1/2
- Lettuce 80 g
- Stick of celery 1
- Strawberries 4
- Kefir 2 tsp
- Greek yoghurt 2 tbsp
- Pitted Taggiasca olives 6
- Diced stale bread 50 g
- Herb gomasio 1 tbsp
- Curry powder The tip of 1 tsp
Preparation
Steam cook the turkey for around 20 minutes, then let it cool. Roughly tear with your hands and set aside.
Cut the apple into slices, quarter the strawberries and finely slice the celery. Wash the lettuce thoroughly.
Mix the kefir with the Greek yoghurt in a bowl with the gomasio (or, alternatively, a pinch of salt) and the finely chopped olives.
Toast the diced stale bread in a pan on a low heat and flavour with a pinch of curry powder.
Mix the turkey with the celery and some of the kefir dressing.
Make your salad by putting the lettuce and slices of apple in a salad bowl, then the dressed turkey in the middle, and finishing it off with the golden curry–flavoured croutons and the rest of the dressing.
Enviromental Impact
Moderate
Details
Per serving:
0.516kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.