Turkey breast fingers with avocado dip

Turkey breast fingers with avocado dip

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(3 ratings)

Prep: 10 mins Cook: 12 mins


Serves 2
A balanced supper of lean turkey nuggets coated in a crisp herb crust with creamy butter bean, lime and avocado dip

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal446
  • fat17g
  • saturates5g
  • carbs18g
  • sugars2g
  • fibre7g
  • protein55g
  • salt0.5g
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For the turkey

  • 1 Oatibix or Weetabix
  • 15g finely grated Parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 344g pack turkey breast, cut into thick strips



    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 1 large egg, beaten

For the dip

  • 210g can butter bean, drained
  • 1 small avocado, stoned and peeled



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 4 spring onion, trimmed and chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 lime



    The same shape, but smaller than…

  • cherry tomatoes, pomegranate seeds and salad leaves, to serve



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

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  1. Heat oven to 220C/200C fan/gas 7. Crumble the cereal into a shallow bowl, then stir in the Parmesan, herbs and spices with a little seasoning. Dip the turkey into the egg, then coat with the spice mixture and lay on a baking tray, spaced apart. Bake for 12 mins.

  2. Meanwhile, put the beans, avocado, onions, lime zest and juice in a bowl with seasoning and blitz with a hand blender until smooth. Serve with the hot or cold turkey, with cherry tomatoes, pomegranate and salad leaves on the side.

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Comments (4)

maryechappell's picture

We enjoyed this recipe including my 3 year old grandson. I used grated cheddar instead of parmesan, wasn't time for the dip so had it with salad instead and small boiled potatoes. Not enough coating so next time I will make extra.

HattyR's picture

Fairly quick and simple to make, and a very yummy result! The coating was was flavoursome and crisp, whilst the meat remained tender and moist. I didn't have the smoked paprika, so for a twist, I added fennel seeds and some chilli flakes. Served it with a generous side salad and the avocado dip. If you don't have weetabix, smashed up ryvita would work well I think.

suzymmorton's picture

This makes quite a lot of food, with no carbohydrate. It all tastes good - I made the avocado dip with lemon as I had no limes and it was a little bland. I think next time I'd have about 2/3 of the turkey, half the avocado dip and serve with rice or pitta. It worked well though and the weetabix coating was a nice change.

jenabrady91's picture

Made this for me and my partner last week as I have been looking for new inspiration for my diet and this was lovely and easy. I added some grilled chilli halloumi as well whereas my partner had wraps. Definitely bled the dip with a hand mixer though as I put mine in the Magimix and it wasn't as smooth as I would've liked. Making again this week!

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