Mango-Avocado-Salad with Turkey

Ingredients

• 400 g mixed greens (Radicchio and Lollo bionda)
• 1 Mango
• 2 red onions
• 250 g Turkey breast fillet
• 4 tomatoes
• 1 tsp Sambal oelek
• 2 tbsp Orange juice
• 3 tbsp white balsamic vinegar
• 1 tbsp honey
• 5 tbsp olive oil
• Salt
• Pepper
• 1 Avocado
• chervil (for garnish)

Instructions

1. 1.

   Clean, wash, tear apart the greens and dry them. Peel the mango, remove the flesh from the pit and slice it. Peel the onions, halve them and cut into thin strips. Wash the tomatoes, quarter them, seed and dice finely.

2. 2.

   Whisk together Sambal oelek, orange juice, vinegar, honey and 4 tbsp olive oil; season with salt and pepper.

3. 3.

   Wash the turkey breast and pat dry with paper towels. Season with salt and pepper and cook in a non‑stick pan over medium heat for 6–8 minutes until golden brown. Remove from pan, let rest briefly and slice.

4. 4.

   Halve the avocado, remove the pit, scoop out the flesh and slice it.

5. 5.

   Combine all prepared ingredients gently with the dressing; serve garnished with chervil.