2 servings
Turkey breast — 150 g
Tomato — 200 g
Avocado — 200 g
Romaine — 120 g
Green onions — to taste
Cilantro — to taste
Paprika — to taste
Ground chili — to taste
Sesame seeds — to taste
Vegetable oil — to taste
Salt — to taste
For dressing:
Lime — 1 pc
Grainy mustard — 80 g
Olive oil — to taste
Sugar — 1 ч. л.
Salt — to taste
Pepper — to taste
1/ Marinate the turkey breast: Rub the meat pieces with oil, then season with paprika, chili pepper, and salt.
2/ In a pan, heat vegetable oil and fry the marinated meat until golden brown, about 7-10 minutes.
3/ Cut the tomatoes into slices and slice the avocado into medium-sized pieces. Tear the romaine leaves into bite-sized pieces.
4/ Make the Dressing: In a bowl, whisk together olive oil, grainy mustard, sugar, lime juice, salt, and pepper until well combined.
5/ In a large bowl, combine the vegetables and cooked meat. Drizzle with the lime mustard dressing and mix thoroughly. Transfer to a serving plate.
6/ Garnish with chopped cilantro, green onion tops, and a sprinkle of sesame seeds. Serve with half a lime on the edge of the plate.
Turkey breast — 150 g
Tomato — 200 g
Avocado — 200 g
Romaine — 120 g
Green onions — to taste
Cilantro — to taste
Paprika — to taste
Ground chili — to taste
Sesame seeds — to taste
Vegetable oil — to taste
Salt — to taste
For dressing:
Lime — 1 pc
Grainy mustard — 80 g
Olive oil — to taste
Sugar — 1 ч. л.
Salt — to taste
Pepper — to taste
1/ Marinate the turkey breast: Rub the meat pieces with oil, then season with paprika, chili pepper, and salt.
2/ In a pan, heat vegetable oil and fry the marinated meat until golden brown, about 7-10 minutes.
3/ Cut the tomatoes into slices and slice the avocado into medium-sized pieces. Tear the romaine leaves into bite-sized pieces.
4/ Make the Dressing: In a bowl, whisk together olive oil, grainy mustard, sugar, lime juice, salt, and pepper until well combined.
5/ In a large bowl, combine the vegetables and cooked meat. Drizzle with the lime mustard dressing and mix thoroughly. Transfer to a serving plate.
6/ Garnish with chopped cilantro, green onion tops, and a sprinkle of sesame seeds. Serve with half a lime on the edge of the plate.