Turkey, avocado and pomegranate salad

Christmas this year is looking completely different for so many of us

Separated  from loved ones and big family gatherings, the festivities are going to be on much smaller scale. So, if you find yourself on your own, or if it’s just you and your partner and you really don’t fancy making an epic roast on Christmas Day, then how’s about really shaking things up this year and going for something light and healthy? (Have we lost you?! Good – stay with us, this sounds tasty!)

For those of you who fancy a change this year, Sue Bedford, a fertility nutritionist, has given us a turkey roast alternative – a turkey, avocado and pomegranate salad! Turkey is a rich source of lean protein and iron and so it’s worth giving this a go.

Here is what you will need:

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

This is what you need to do

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!

Do let us know how you plan to spend your Christmas and what you are having for your Christmas lunch! Drop us a line at mystory@ivfbabble.com

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