Now that the weather is a bit warmer and soup-season is long gone, it’s time to dig out the salad spinner once again!
This tasty grilled turkey nd avocado salad is super fresh, packed full of powerful flavours and is sure to keep you full all afternoon long.
It goes great with a BBQ, as a simple side-dish, or as a quick and easy lunch option. Pair with a peach iced tea or some homemade lemonade and you’re good to go!
If you’re on the hunt for some new, healthy recipes for summer then this savoury dish is one which you simply must add into your weekly recipe rotation.
Serves: 4
Prep time: 15 minutes
Cook time: 15 mins
Ingredients:
350g turkey fillets, cut into strips on the diagonal
Juice of ½ small lemon
4 tbsp olive oil
100g frozen peas
175g mixed baby salad leaves
2 small ripe avocados, halved and stoned
1 tbsp chopped fresh flat-leaf parsley
For the salad dressing:
4 tbsp olive oil
1 tbsp red wine vinegar
Pinch of caster sugar
1 shallot or small onion, finely chopped
Method:
Place the turkey fillets in a shallow dish and whisk together the lemon juice, oil and season to taste with salt and pepper.
Pour over the turkey and mix until well combined.
Set aside for at least 30 minutes or up to 24 hours, covered in the fridge if you have time
Heat a ridged griddle pan.
Meanwhile, to make the salad dressing whisk together the oil, vinegar and sugar in a bowl and season with salt and pepper.
Stir in the shallots or onion and set aside.
Boil hot water in a small pot and then drop the peas in. Bring to the boil again then drain immediately.
Spread the salad leaves over the base of plates.
Cut the avocados into slices and scatter on top.
Remove the turkey from the marinade and add to the heated griddle pan.
Cook for 2-3 minutes on each side and charred slightly, then leave to rest for a couple of minutes.
Stir the peas and parsley into the dressing and spoon over the salad then serve with the turkey fillets over top.
