Turkey salad in pineapple will decorate your table. This salad can even pass for a hot dish on its own. It is also suitable for a tropical-style party, because one form of its presentation already brings thoughts of the sea, palm trees, warm sand. The dish is prepared according to the stir-fry principle - the ingredients are quickly fried over high heat.
It is necessary
- For four servings:
- - turkey fillet - 500 grams;
- - cauliflower - 300 grams;
- - ten feathers of green onions;
- - large sweet peppers;
- - ripe pineapple;
- - rice vinegar - 3 tablespoons.
Instructions
Step 1
Slice the pineapple in half lengthwise, pull out the flesh to make pineapple halves bowls. Cut the pulp into small pieces. Save the small pulp and juice - it will still come in handy.
Step 2
Disassemble the cauliflower into inflorescences. Cut the pepper into strips, chop the onion coarsely enough obliquely. Cut the turkey fillet into cubes.
Step 3
Heat a skillet with a spoonful of vegetable oil, add cauliflower, fry over high heat for three minutes, stirring occasionally - the cabbage will become crispy. Add bell peppers, onions, fry for another minute.
Step 4
Remove the vegetables from the pan, put them in a salad bowl, put the turkey in the pan, fry for four minutes - this is enough time for the fillet pieces to stop being pink inside. Transfer the meat to a salad bowl. Add pineapple, pepper, salt and mix.
Step 5
Spoon the salad into the pineapple halves and prepare the dressing. To do this, combine pineapple juice and rice vinegar. Pour the dressing over the salad and serve it boldly!
