Melon Cup with Turkey Breast Salad

Score the melons in a zigzag pattern with a kitchen knife and cut in half. Remove the seeds with a spoon. Arrange on plates.

Clean and rinse celery stalks and cut into narrow slices. While doing so, set aside a few nice leaves for garnish.

Divide the smoked turkey breast into strips. Mix in a baking bowl with the celery slices.

Whisk yogurt until smooth. Season generously with juice of one lemon, salt and freshly ground pepper. Pour over celery-turkey mixture form, mixing everything together briefly. Fill into the prepared melon halves.

Coarsely chop walnuts, sprinkle over cups. Garnish with celery greens.

A bit of cayenne pepper enhances the spicy-savory flavor of the filling.

Preparation : 10 min.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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