Tropical turkey salad bowl

6
Total Time
15 min
Cook
15 min
Serves
1
Difficulty
Easy

Ingredients

lemon juice

1 tbs

olive oil

2 tsp

deli-style roast turkey

40 g, slices

fried wheat noodle

¼ cup(s), crunchy (45g)

pineapple

½ cup(s), chopped (115g)

mango

½ medium, thinly sliced

lebanese cucumber

1 medium, peeled into ribions

coleslaw, without dressing

50 g, beetroot slaw

fresh mint

1 tsp

Instructions

  1. Combine lemon juice and oil in a small jug. Season dressing with salt and pepper.
  2. Arrange turkey, noodles, pineapple, mango, cucumber and beetroot slaw in a bowl. Drizzle with dressing and top with a fresh mint sprig. Sprinkle with pepper to serve.

Notes

TIPS: • Find crunchy noodles in the Asian food aisle. • Beetroot slaw, sometimes called rainbow slaw, is a combination of shredded beetroot, broccoli stem and carrot. Find it in the fresh produce section of most supermarkets.

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