Przyprawiony filet z indyka podsmażyć na oleju rzepakowym, pokroić w plastry. Ułożyć na półmisku na sałacie lodowej i przykryć kiwi. doprawić ziołami i udekorować pomidorkami koktajlowymi oraz parmezanem. Z wierzchu pokropić przygotowanym dipem z majonezu i ziół.
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