Christmas Turkey Summer Salad

Ingredients:

2 cups coarsely shredded roast turkey

1/2 head cos lettuce - roughly torn

1/4 head wombok cabbage, finely sliced

2 carrots - fine julienne (matchsticks)

2 sticks celery - finely sliced

1 red capsicum, seeded & finely sliced.

1/2 cup fresh mint leaves - rough chopped

1/2 cup coriander leaves - rough chopped

1/4 cup Thai basil leaves

 

1/4 cup sunflower seeds & pepitas - lightly toasted

2 tbsp sesame seeds - lightly toasted

Dressing:

juice of 1 lime

1 tbsp palm sugar - grated

2 tsp fish sauce

1 fresh chili, seeded & finely chopped.

1 tsp sesame oil

2 tsp finely grated fresh ginger.


Steps:

  1. Combine all of the dressing ingredients and set aside.
  2. Lightly toast the seeds, set aside.
  3. Toss together all of the salad vegetables and herbs and place on a large plate/platter.
  4. Arrange the turkey over the salad and scatter over the seeds.
  5. Pour over the dressing & serve.

* take some artistic license with this one if you like, add pomegranate seeds for some added anti-oxidants, or add some chunks of cucumber for crunch, if you find you don't have turkey leftovers, use chicken or even tuna instead.

 

Serves 4.