1 Rinse cucumbers thoroughly with hot water and wipe dry. Cut in half lengthwise, remove the seeds with a teaspoon and cut cucumber into thin slices.
2 Rinse small orange in hot water, wipe dry and finely grate half of the zest.
3 Peel both oranges, removing all of the bitter white pith.
4 Working over a bowl to catch the juices, cut between membranes of both oranges to remove whole orange segments.
5 Peel ginger root and shallot and finely chop. Chop dried apricots very finely and add with ginger and shallot to orange juice.
6 Add orange zest to juice mixture and stir in 1 tablespoon oil. Season with salt and pepper. Mix in cucumber and orange segments.
7 Rinse the lettuce, spin dry and tear or cut the leaves into bite-sized pieces.
8 Rinse cilantro, shake dry, pluck leaves and chop. Mix lettuce and cilantro into the cucumber salad.
9 Rinse turkey cutlets, pat dry and season with salt and pepper. Heat the remaining oil in a non-stick pan and cook cutlets on each side for about 3 minutes. Serve with the salad.