Turkey, strawberry & avocado salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 400g turkey breast mini fillets
- 2 lemons, 1 zested and juiced, 1 sliced
- 3 garlic cloves, crushed
- 1 tbsp maple syrup
- 2 tsp olive oil
- ½ tsp poppy seeds
- 160g baby spinach
- 1 avocado, peeled, stoned and sliced
- 200g strawberries, hulled and cut into quarters
- 10g basil, torn
Method
- STEP 1
Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly.
- STEP 2
Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season.
- STEP 3
Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.
