Not just for Christmas time, turkey is low in fat, high in protein and packed with mood-boosting tryptophan. Look no further for a delicious on-the-go lunch. That’s why nutritional health coach and author Madeleine Shaw has teamed up with British Turkey to produce an exclusive set of new recipes.
The first of the series, Madeline’s shredded turkey salad recipe is perfect for a summer barbecue, or thrown together for a light, nutritious weekday dinner. Try it here:
Shredded turkey salad with fresh mint, miso, kale, flaked almonds, avocado and pomegranate
Serves 2
2 tbsp miso paste
1 tbsp honey
1 tbsp sesame oil
2 tbsp apple cider vinegar or rice wine
2 tbs freshly squeezed lemon juice
2 tbsp olive oil
Sea salt
Freshly ground black pepper
50g of kale
2 British turkey breasts
2 tsp of butter or coconut oil
15g of toasted flaked almonds
1/2 pomegranate
1 small avocado
2 tbsp of freshly chopped mint
Method
1 Add the miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with salt and black pepper.
2 Finely chop the kale into thin slithers and place in a large bowl, and drizzle over ¾ of the dressing. Using your hands, work the vinaigrette throughout the greens, tossing and massaging for 3 mins until the kale wilts. The leaves should be glistening with vinaigrette, not swimming in it. Leave this to the side while you make the rest of the salad.
3 Heat 1 tbsp of oil in a large pan. Season the turkey with salt and pepper and pan roast for 6 mins each side until cooked through. Leave to the side to cool.
4 Cut the avocado in chunks and dip in the rest of the dressing. Mix the avocado with the kale.
5 Remove the pomegranate seeds and mix with the salad. Shred the turkey and mix in with the salad, throw over the flaked almond and freshly chopped mint and serve.
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