Cumin Turkey Lettuce Cups

Ingredients

• 5 1/2 oz (150 g) turkey breast
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tsp (2 g) cumin
• 3 1/2 oz (100 g) cherry tomatoes
• 3 oz (80 g) cucumber
• 1 tbsp (15 ml) lime juice
• 1 oz (30 g) red onion
• 3 1/2 oz (100 g) avocado, diced
• 2 1/2 oz (75 g) romaine lettuce
• 1 tbsp (3 g) fresh cilantro
• 1 oz (30 g) plain Greek yogurt, 0%

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Method

1. Cut the turkey breast in thin strips, dry and sear in the olive oil 3 minutes, until golden and it reads 165°F (74°C), the cumin over the last 30 seconds.
2. Slice the red onion paper-thin into the lime juice 5 minutes, until bright pink; halve the cherry tomatoes; seed and dice the cucumber, or the cups go wet.
3. Fill the romaine lettuce cups with the turkey, avocado, tomato, cucumber and drained onion, spoon the yogurt over and scatter the cilantro. Filling keeps two days, with romaine lettuce alongside.