Raw mushroom salad with turkey
- 400-500 g button mushroom
- 100 g mixed salad
- 1 grated smaller beetroot
- 150-200 g turkey meat cut into small cubes
- 2 tablespoons toasted pine nuts
- juice of 1-2 lemons
- olive oil, balsamic cream
Put the mixed salad on a large flat plate, add the raw and grated beetroot, the raw mushroom slices and the diced cold turkey meat.
Add salt, pepper, lemon juice and sprinkle with olive oil and add some toasted pine nuts and finally decorate with balsamic cream.