leftover-turkey-salad

Leftover Turkey Salad

Total time: 20 minutes

Serves 5

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

500g - Turkey breast, without skin, baked, leftover

10g - Seaweed (Wakame), dried

2 - Spring onions

1 large - Avocado, skinned, diced and deseeded

1 large - Cucumber, diced

1 tb - Soy sauce, reduced salt

1 tb - Ginger, fresh, grated

2 tb - White sesame seeds, toasted

Optional - Salt and pepper to season

UTENSILS

Bowl, Salad bowl, Sieve, Grater, Knife, Chopping board

INSTRUCTIONS

1. Rehydrate the dried wakame in a bowl with just enough water to cover. Allow it to soak for 10 minutes. Pour the wakame into a sieve and discard any excess water. Leave it aside to drain dry.

2. Shred the leftover turkey breast using your fingers. Place the shredded meat into the salad bowl.

3. Add the diced cucumber and avocado to the salad bowl.

4. Slice the spring onions finely and add it to the salad bowl.

5. Add the rehydrated wakame to the salad bowl.

6. Mix the sesame oil, grated ginger and soy sauce together. Add the sauce to the salad bowl and toss until all the ingredients are evenly mixed.

7. Plate the salad dress with a generous sprinkling of toasted sesame seeds. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 249g

Energy (kcal)

354.2

Carbs (g)

1.9

Proteins (g)

32.1

Fats (g)

23.3

Fibre (g)

5.0