Shredded Turkey Salad with fresh mint, miso kale, flaked almonds, avocado and pomegranate

This great Shredded Turkey Salad Recipe is created by the amazing Madeleine Shaw and is perfect for a healthy meal.


  • Serves: 2
  • Preparation time:
  • Cooking time:

Method

Add the miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with salt and black pepper.

Finely chop the kale into thin slithers and place in a large bowl, and drizzle over ¾ if the dressing. Using your hands, work the vinaigrette throughout the greens, tossing and massaging for 3 minutes until the kale wilts. The leaves should be glistening with vinaigrette, not swimming in it. Leave this to the side while you make the rest of the salad.

Heat 1 tbsp of oil in a large pan. Season the turkey with salt and pepper and pan roast for 6 minutes each side until cooked through. Leave to the side to cool.

Cut the avocado in chunks and dip in the rest of the dressing. Mix the avocado with the kale.

Remove the pomegranate seeds and mix with the salad. Shred the turkey and mix in with the salad, throw over the flaked almond and freshly chopped mint and serve.

Ingredients

  • 2 tablespoons miso paste
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons apple cider vinegar or rice wine
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • Sea salt
  • Freshly ground black pepper
  • 50g of kale
  • 2 British turkey breasts
  • 1 tbsp of butter or coconut oil
  • 30g of toasted flaked almonds
  • 1/2 pomegranate
  • 1 avocado
  • 2 tbsp of freshly chopped mint
Star Rating Votes:453

Nutritional values per portion

Energy 601Kcals
Protein 49g
Total Fat 37g
Saturated Fat 8g
Carbs 15g
Sugars 11g
Salt 1.7g
Fibre 4.5g

Print