with salad in yogurt dressing
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Turkey Breast
320 grams
Salad Leaves
120 grams
Tomato
2 unit(s)
Sweetcorn
1 unit(s)
Yoghurt
110 grams
Grated Italian Style Hard Cheese
20 grams
Paprika
2 sachet(s)
Mayo
2 sachet(s)
Garlic
2 unit(s)
Smashed Avocado
100 grams
Cucumber
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the turkey and paprika. Season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 5-8 mins on each side. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Trim the salad leaves, then chop into bite-sized pieces.
- Peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
- Halve the tomatoes and cut each half into four wedges.
- Trim the cucumber then chop into 2cm chunks.
- In a salad bowl, mix the yoghurt, garlic, mayo and a drizzle of oil to make the dressing.
- Toss the dressing with the salad leaves, cucumber, sweetcorn and tomatoes.
- Season to taste with salt and pepper.
- Divide the salad between bowls or deep plates.
- Arrange the smashed avocado and turkey on top.
- Finish with a sprinkling of Italian hard cheese.
2134
kJ
Energy (kJ)
510
kcal
Energy (kcal)
24.1
g
Fat
6.3
g
of which saturates
22
g
Carbohydrate
14.4
g
of which sugars
4.8
g
Dietary Fiber
50.2
g
Protein
7.2
mg
Cholesterol
6.08
g
Salt
with hot honey mustard dressing and edamame
