Green pesto turkey salad with pine nuts and iceberg

Green pesto turkey salad with pine nuts and iceberg. Place the mayonnaise in a jug with the pesto, chives, parsley, spring onions...


  • Serves: 4
  • Preparation time:
  • Cooking time:

Method

Place the mayonnaise in a jug with the pesto, chives, parsley, spring onions and half the Parmesan cheese. Whisk in the vinegar and water to make a loosedressing and season to taste.

Toss together the chopped turkey, peppers, lettuce, tomatoes and pine nuts in a serving bowl. Drizzle with the dressing and sprinkle with the remaining cheese.

To serve, pile onto plates and serve with crusty French bread and a squeeze of lemon or lime juice.

© Phil Vickery

Ingredients

  • 150ml mayonnaise
  • 3 tbsp ready made green pesto
  • 2 tsp fresh chives, chopped
  • 2 tsp fresh parsley, chopped
  • 4 spring onions, trimmed and thinly sliced
  • 15g Parmesan cheese, finely grated
  • 3 tbsp white wine vinegar
  • 2 tbsp cold water
  • salt and freshly ground black pepper
  • 350g cooked British turkey breast, roughly chopped
  • 100g roasted red peppers from a jar, sliced
  • 1 small iceberg lettuce, roughly chopped
  • 10 cherry tomatoes, halved
  • 25g pine nuts, toasted
  • French bread and lemon or lime to serve
Star Rating Votes:2227

Nutritional values per portion

Energy 552Kcals
Protein 36.1g
Total Fat 42.7g
Saturated Fat 7.5g
Carbs 5.3g
Sugars 5.1g
Salt 0.7g
Fibre 1.5g

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