Fruity Turkey Salad
Folic acid is a B vitamin that is often neglected in the diet - but by no means in this poultry salad, which is refined with lots of fruit and vegetables. One portion already provides 40 percent of the daily allowance; especially women who want to have children or are in early pregnancy benefit from it.
A high-fibre wholemeal baguette as a side dish goes well with it. If you like, you can also sprinkle the salad with 1 tbsp. pumpkin seeds, which have been briefly roasted in a pan without fat.
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 74.1 μg | (124 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 shallot
- ¾ cup Vegetable broth
- 3 ozs Red lentils
- 1 Lime
- 1 pinch sugar
- salt
- peppers
- Curry powder
- 2 Tbsps Canola oil
- 2 scallions
- 1 Grapefruit (pink, about 300 grams)
- 7 ozs Cherry tomatoes
- 7 ozs turkey breasts (piece)
Preparation steps
Peel the shallot, finely chop and bring to a boil with the broth in a small pot.
Sprinkle in lentils, cover and cook for about 8 minutes in the broth.
Meanwhile, cut lime in half and squeeze juice. Mix lime juice with sugar and curry powder and season with salt and pepper. Whisk in 1 tablespoon oil.
Trim scallions, rinse, cut into rings and mix with the dressing.
Peel grapefruit that the white pith is completely removed. Cut out the fruit fillets between the separating skins.
Rinse and halve the cherry tomatoes. Rinse turkey breast, pat dry and cut into fine strips. Brown turkey in a non-stick pan on all sides in the remaining oil over medium to high heat for about 3 minutes.
Drain the lentils, allow to cool and mix with the dressing. Season with salt and pepper.
Arrange tomatoes, turkey strips and grapefruit segments on plates along with the lentils and serve.