Asian-style Turkey Salad

Name: Asian-style Turkey Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 spray(s) Calorie controlled cooking spray; 200 g Roast turkey, skinless shredded; 1 teaspoon(s), level Chinese 5 Spice; 0.5 tablespoon(s), level Honey; 0.5 medium Lime zest of; 2 tablespoon(s) Beansprouts; 2 medium Carrots, raw cut into matchsticks; 3 medium Spring Onions trimmed and sliced; 0.5 portion(s), medium Cucumber cut into matchsticks; 150 g Cherry Tomatoes halved; 80 g Salad leaves; 1 sprig(s) Coriander, fresh roughly chopped; 1 sprig(s) Mint, Fresh roughly chopped; 20 g Unsalted Peanuts roughly chopped; 30 ml Lime Juice, Fresh; 1 tablespoon(s) Soy Sauce; 1 teaspoon(s) Thai Fish Sauce; 0.5 teaspoon(s) Light Brown Sugar; 1 teaspoon(s), chopped Garlic; 1 teaspoon(s) Root Ginger

Points® value

Total Time

20 min

Prep

15 min

Cook

5 min

Serves

Difficulty

Easy

This warm salad is light, but packed full of flavor, so it’s a great post-Christmas recipe

Ingredients

Calorie controlled cooking spray

4 spray(s)

Roast turkey, skinless

200 g, shredded

Chinese 5 Spice

1 teaspoon(s), level

Honey

½ tablespoon(s), level

Lime

½ medium, zest of

Beansprouts

2 tablespoon(s)

Carrots, raw

2 medium, cut into matchsticks

Spring Onions

3 medium, trimmed and sliced

Cucumber

½ portion(s), medium, cut into matchsticks

Cherry Tomatoes

150 g, halved

Salad leaves

80 g

Coriander, fresh

1 sprig(s), roughly chopped

Mint, Fresh

1 sprig(s), roughly chopped

Unsalted Peanuts

20 g, roughly chopped

Lime Juice, Fresh

30 ml

Soy Sauce

1 tablespoon(s)

Thai Fish Sauce

1 teaspoon(s)

Light Brown Sugar

½ teaspoon(s)

Garlic

1 teaspoon(s), chopped

Root Ginger

1 teaspoon(s)

Instructions

Mist a nonstick frying pan with cooking spray and fry the turkey with the five spice over a medium heat for a few minutes, or until the meat is heated through. Add the honey and lime zest and cook for a further 2 minutes. Remove from the heat.
Meanwhile, blanch the beansprouts in a pan of boiling water for 1 minute. Drain, refresh under cold running water and put in a large bowl.
Toss the rest of the veg with the salad leaves, herbs and beansprouts. In another bowl, combine the dressing ingredients then pour over the salad. Toss to coat.
Divide the salad between bowls and serve topped with the turkey and peanuts.

Asian-style Turkey Salad

Ingredients

Instructions

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