Cucumber-radish Salad with Turkey Rolls
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 307 kcal | (15 %) | ||
| Protein | 43.5 g | (44 %) | ||
| Fat | 12.5 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- Daikon radish
- Salt and freshly ground pepper
- 1 fresh, red chili pepper
- 2 Tbsps White vinegar
- 100 grams Yogurt
- 3 Tbsps vegetable oil
- 8 thin Turkey cutlets (80 grams)
- 1 Tbsp Pesto
- 4 slices of air-dried ham
- Dill
Preparation steps
1.
Rinse cucumbers, peel and slice into strips. Rinse and peel radish. Slice cucumbers into thin slices and sprinkle with salt.
2.
Halve chili pepper lengthwise, rinse and remove the seeds. Cut the halves into small cubes. Mix vinegar with chile pepper cubes, 1 tablespoon oil and yogurt.
3.
Pound the turkey cutlets between plastic wrap flat and spread with the pesto. Cut ham slices in half, lay on the turkey cutlets and roll tightly. Secure with toothpicks. Season with salt and pepper.
4.
Rinse dill, pat dry and chop coarsely. Heat remaining oil in a pan. Add rolls and fry over medium heat on all sides about 5 minutes. Blot cucumber and radish slices with paper towels. Then mix with the dressing and sprinkle with dill. Serve salad with the turkey rolls.
