Turkey, avocado and pomegranate salad

by Sue Bedford

Why not make this fantastic turkey, avocado and pomegranate salad! Turkey is seen as  part of the festive season, but click here to read more about its benefits

Ingredients

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

How to make

Add the honey, 2 tablespoons of olive oil, miso paste, apple cider vinegar and lemon juice to a medium bowl and whisk to combine.  Season with a little salt and pepper. Finely chop the kale and place in a large bowl, and drizzle over ¾ of the dressing made above and mix. Heat 1 tbsp of olive oil in a large pan and cook the turkey for a round 5 minutes on both sides. Leave to the side to cool. Slice the avocado and mix with the kale. Remove the pomegranate seeds and sprinkle into the salad. Shred the turkey and mix in with the salad, sprinkle the flaked almonds over the top along with the freshly chopped mint. Enjoy!

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