Turkey Salad with Pesto and Daikon
A hearty yet light dish. The highlight is the sauce: pesto perfectly complements the vegetables and turkey meat. Chicken fillet can be used as an alternative to turkey, and the set of vegetables can be changed according to your preference. The recipe is designed for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- turkey 250 g
- cherry tomatoes 250 g
- daikon 200 g
- cucumbers 200 g
- quail eggs 15
- salad
- leek
- thyme sprigs 1-2
- pesto sauce 4-6 tbsp
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 12
Place the turkey meat in foil, add salt and pepper.
Step 2 of 12
Add several sprigs of thyme.
Step 3 of 12
Close the foil tightly, transfer to a baking pan and place in the oven. Cook at 180 degrees for 30–35 minutes, then let it cool.
Step 4 of 12
Cut the roasted turkey into small cubes.
Step 5 of 12
Julienne the cucumbers.
Step 6 of 12
Cut the tomatoes into small pieces.
Step 7 of 12
Slice the leek into half-rings.
Step 8 of 12
Cut the daikon into thin strips.
Step 9 of 12
Tear the Romaine leaves by hand into pieces.
Step 10 of 12
Mix the turkey with tomatoes, daikon, leek and cucumbers. Season with salt and pepper.
Step 11 of 12
Divide the salad onto plates.
Step 12 of 12
Top with eggs and dress with pesto.
