Turkey Salad with Carrots and Celery
Nutritional values
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams turkey breasts
- salt
- white peppers
- vegetable oil
- 100 milliliters chicken stock
- 400 grams carrots
- 150 grams Celery
- 50 grams Arugula
- 4 Tbsps Sunflower seed
- 100 grams Yogurt (0.1% fat)
- 100 grams Sour cream
- 4 Tbsps lemon juice
- 4 Tbsps mixed, chopped Fresh herbs
- freshly ground peppers
Preparation steps
Rinse and pat dry turkey breast, season with salt and pepper. Heat oil in a pan and cook meat for about 10 minutes (depending on thickness of breast), turning over once. Remove from pan and cool slightly.
Peel carrots and cut into slices. Blanch in boiling salted water for 3 minutes. Drain and rinse in cold water, drain again.
Rinse and dry celery, cut into 1 cm (approximately 1/2 inch) thick pieces, tear green parts into small pieces, if desired. Rinse and spin dry arugula. Cut meat into 1 cm (approximately 1/2 inch) slices. Arrange meat on plates, top with celery, carrots, arugula and celery greens. Sprinkle with sunflower seeds.
Combine yogurt with sour cream and lemon juice. Add herbs, mix well and season with salt and pepper. Serve alongside salad.
