Thai style turkey salad
Essential Ingredient:
Turkey Breast Fillets
2 turkey breasts

1 pack (200g) salad leaves of your choice (rocket, watercress, spinach, gem lettuce etc)

1 small mango (or 1 packet mango cubes)

1/4 cucumber, deseeded and chopped into small cubes

Handful sugarsnap peas, chopped in half lengthwise

1/2 avocado cubed (optional)

For the marinade:

3 tbsp less salt Soy sauce

1 tbsp sunflower oil

1 tbsp dark brown sugar

1cm/1/2 inch fresh ginger, grated

1/2 tsp garlic paste (optional)

1 small shallot, chopped finely

1/2 red chili, deseeded and chopped finely (or more to taste)

Handful fresh coriander leaves, roughly chopped

Handful fresh mint leaves, roughly chopped

Juice of 1 small lime

To serve:
Serve with Basmati rice.
This turkey recipe from Supergolden bakes is healthy, quick and tasty.
  1. Place your turkey breasts between two large pieces of clingfilm and pound them flat with a rolling pin. Try to get them quite thin
  2. Brush a griddle pan (or non-stick pan) with a teaspoon of sunflower oil and turn heat on high. Once pan is hot, sear the turkey breasts for 2-3 minutes on each side, pressing down on them with a spatula. They should be cooked in about 5-6 mins but do check they are thoroughly cooked by cutting into the middle. Set aside, covered with foil
  3. To make the marinade, put the soy sauce, oil, lime juice, brown sugar and garlic paste (if using) in a bowl and stir together with a fork. Finely grate the ginger (or squeeze in a garlic press) in the marinade. Add the chopped chilli and shallot. Roughly chop the mint and coriander leaves and mix everything together
  4. Cut your turkey breasts thinly on the diagonal and add to the marinade. Stir together to coat the turkey
  5. Put your salad leaves in a large bowl and add the cubed mango, cubed cucumber, sugarsnap peas and avocado if using. Add the turkey and marinade and toss together.
  6. To serve as a main meal, omit the cucumber and salad leaves and serve with steamed Basmati rice.
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