Leftover Turkey Salad
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 120 g Salad leaves
- 150 g Cooked beetroot (diced)
- 180 g Leftover turkey (shredded)
- 1 Avocado (sliced)
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 pinch Fine sea salt and ground black pepper
- 3 Clementines (peeled and sliced)
- 25 g Pine nuts
- 30 g Pomegranate jewels
- 50 g Goat's cheese (crumbled)
Method
- Toast 25 g Pine nuts in a dry frying pan until they start to brown.
- Add 120 g Salad leaves to a mixing bowl. Cover with 2 tbsp Olive oil, 2 tbsp Balsamic vinegar and 1 pinch Sea salt and black pepper and add 180 g Leftover turkey.
- Add 150 g Cooked beetroot, 1 Avocado, 30 g Pomegranate jewels and 3 Clementines.
- Mix well.
- Serve with the pine nuts and 50 g Goat's cheese.