This salad is an old friend. I think I was introduced to it in college (approximately a million years ago) and I have been making it regularly ever since. The original recipe has been tweaked and warped over the years so when it came to writing it, I had to actually make it first and note the quantities down – it has become second nature.
Normally this salad is made with beef but I have converted it to a healthier, but equally tasty, turkey version for the Summer Turkey Recipe Challenge sponsored by Lean on Turkey. I tend to cook a lot with turkey lately since embarking on the 5:2 diet as it very low in fat but high in protein. This salad ticks all the boxes for me: it’s healthy, it quick to prepare but, most of all, it’s super tasty. It can also be converted to a more substantial main meal if served with Basmati rice.
Thai-style Turkey salad
Serves: 2 | Prep: 25 mins | Cook: 5-6 mins
Ingredients
2 large turkey breasts
1 pack (200g | 7oz) 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
half avocado, cubed (optional)
For the marinade
3 tbsp less salt Kikkoman Soy sauce
1 tbsp sunflower oil
1 tbsp dark brown sugar
1cm/1/2 inch fresh ginger, grated
1/2 tsp garlic paste, or 1 large clove, minced
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
Method
- Place your turkey breasts between two large pieces of clingfilm and pound them flat with a rolling pin. Try to get them quite thin.
- 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.
- 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 chili and shallot. Roughly chop the mint and coriander leaves and mix everything together.
- Cut your turkey breasts thinly on the diagonal and add to the marinade. Stir together to coat the turkey.
- 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.
- To serve as a main meal, omit the cucumber and salad leaves and serve with steamed Basmati rice.
prwilson says
Looks healthy and tasty.
otilia stocks says
Beautiful looking salad Lucy. Now I need to buy some turkey! Thank you for linking up with #fridayfoodie
Karen S Booth says
Simply stunning Lucy! I love the colours and the dressing for this salad, Karen
One Busy WAHM says
This looks delicious!
supergoldenbakes says
It really is! Have made it many more times with turkey since posting the recipe. Such a good and quick meal.
foodie@foodieportal.com says
What a gorgeous salad, love all the colors.
Carolin @ Mummy Alarm says
This looks lovely. So fresh and light. Love all the vibrant colours too x
kateonthinice says
That looks so refreshing and colourful. Commenting for myself and on behalf of BritMums and thanking you for taking part