Asian-style Turkey Salad

3
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
This warm salad is light, but packed full of flavor, so it’s a great post-Christmas recipe

Ingredients

Calorie controlled cooking spray

4 spray(s)

Roast Turkey, Skinless

200 g, shredded

Chinese 5 Spice

1 teaspoons, level

Honey

½ tablespoons, level

Lime(s)

½ medium, zest of

Beansprouts

2 tablespoons

Carrots, raw

2 medium, cut into matchsticks

Spring Onions

3 medium, trimmed and sliced

Cucumber

½ portion(s), medium, cut into matchsticks

Cherry Tomatoes

150 g, halved

Salad (zero SmartPoints values)

80 g

Coriander, fresh

1 sprig(s), roughly chopped

Mint, Fresh

1 sprig(s), roughly chopped

Unsalted Peanuts

20 g, roughly chopped

Lime Juice, Fresh

30 ml

Soy Sauce

1 tablespoons

Thai Fish Sauce

1 teaspoons

Light Brown Sugar

½ teaspoons

Garlic

1 teaspoons, chopped

Root Ginger

1 teaspoons

Instructions

  1. Mist a nonstick frying pan with cooking spray and fry the turkey with the five spice over a medium heat for a few minutes, or until the meat is heated through. Add the honey and lime zest and cook for a further 2 minutes. Remove from the heat.
  2. Meanwhile, blanch the beansprouts in a pan of boiling water for 1 minute. Drain, refresh under cold running water and put in a large bowl.
  3. Toss the rest of the veg with the salad leaves, herbs and beansprouts. In another bowl, combine the dressing ingredients then pour over the salad. Toss to coat.
  4. Divide the salad between bowls and serve topped with the turkey and peanuts.

Start eating better than ever!