Colorful herb salad with curry cream

For 4 people
  • 2 small heads of iceberg lettuce (approx. 300 g)
  • 2 red peppers (approx. 200 g each)
  • 500 g Carrots
  • 4 (50 g each) thicker slices of turkey breast slices
  • 1 Bunch Parsley, dill and chives
  • 100 g yoghurt salad cream
  • 150 g Skimmed milk yogurt
  • 1 TL Lemon juice
  • Curry
  • Salt
  • Pepper
25 minutes
Clean, wash, quarter and cut the iceberg. Clean and wash the peppers and slice or cut into thin rings. Clean, wash and roughly grate the carrots. Cut the turkey breast into small cubes. Wash the herbs and pat dry. Cut half of the chives into thin rolls. Tie the remaining herbs together into small bunches. Mix together the salad cream, yogurt and lemon juice. Season the sauce with curry, salt and pepper. Arrange the iceberg lettuce, bell pepper rings and shredded carrots on plates. Sprinkle with the turkey slices and the chives. Garnish with the bouquet of herbs. Serve with the curry sauce
Fotl: Schmolinske,
1 person approx .:
  • 210 kcal
  • 880 kJ


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