Mexican turkey salad
Fat Per Portion: N/A
Preparation Time: 12-15 minutes
Cooking Time: N/A
Ingredients
350g/12oz cold cooked turkey meat, cut into cubes
3 shallots, peeled and thinly sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 ripe avocado
100g/4oz frozen cooked or canned sweetcorn or baby corn
100g/4oz cherry tomatoes
For the dressing:
1tsp wholegrain Dijon mustard
salt and freshly ground pepper
2 tsp clear honey, warmed
3tbsp lime juice
Lettuce leaves
1 red chili pepper. Deseeded and thinly sliced
tortilla crisps
Method
Mix the turkey cubes with the shallots and peppers. Cut the avocado in half, discard the stone, then peel and cut into cubes. Add to turkey with the sweetcorn and tomatoes. Blend the mustard with the seasoning and honey then stir in the olive oil and lime juice. Pour over the turkey mixture and toss lightly together. Arrange the lettuce leaves on a platter and spoon the turkey salad on top. Scatter with the chilli pepper, serve with crisps.