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Print Recipe
Turkey, Mango and Grape Salad Recipe
A light, beautiful salad for a festive table. Especially suitable for those who do not want to risk their waistline even on vacation, but at the same time loves to eat delicious food.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. 1. Cut the turkey fillet into plates.
    1. Cut the turkey fillet into plates.
  2. 2. Mix 3 tablespoons of yogurt with garlic passed through a press and half of lemon juice. Spread the turkey with the sauce and leave to marinate for an hour.
    2. Mix 3 tablespoons of yogurt with garlic passed through a press and half of lemon juice. Spread the turkey with the sauce and leave to marinate for an hour.
  3. 3. Put the meat on parchment paper and fold the edges to make an envelope. Bake for 20 minutes at a temperature of 200 C. Cut into cubes.
    3. Put the meat on parchment paper and fold the edges to make an envelope. Bake for 20 minutes at a temperature of 200 C. Cut into cubes.
  4. 4. Cut the mango into cubes, and the green onion into thin rings.
    4. Cut the mango into cubes, and the green onion into thin rings.
  5. 5. Pour the juice from the envelope with the finished turkey into a bowl, add the remaining lemon juice and yogurt and mix.
    5. Pour the juice from the envelope with the finished turkey into a bowl, add the remaining lemon juice and yogurt and mix.
  6. Arrange the corn salad on plates. Top with turkey, mango, grapes and walnuts. Pour over the yogurt sauce and sprinkle with green onions.
    Arrange the corn salad on plates. Top with turkey, mango, grapes and walnuts. Pour over the yogurt sauce and sprinkle with green onions.
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