Salad with turkey fillet and avocado

Season the turkey (300 g) with salt and pepper. Fry it in a skillet with olive oil (10 g) until cooked through, then let it cool slightly and slice.

Cut the cucumbers (200 g) into pieces and the avocado (100 g) into slices. Tear the romaine lettuce (100 g) by hand.

Arrange the lettuce, cucumbers, avocado, and turkey on a plate. Add Greek yogurt (100 g) as a light dressing.

Taste and add a little more salt and black pepper if needed. Serve immediately.