Turkey salad with grapes & walnuts
Delight in a flavorful turkey salad bursting with juicy grapes and crunchy walnuts. This fresh and vibrant dish is a perfect blend of sweet and savory flavors.
Ingredients:
- 450g baby potatoes
- 150g pot bio yogurt
- 1 tsp English mustard powder
- 1 lime, zested and juiced
- 1 red onion, finely chopped
- 400g pack turkey mini breast fillets
- 1 tsp rapeseed or olive oil
- 1 Romaine lettuce heart (200g), thickly sliced
- 1⁄2 x 85g pack watercress
- 2 green peppers, deseeded and diced
- 2 avocados, halved and sliced
- 150g black or red seedless grapes, halved
- 40g walnuts, broken into pieces
Instructions:
- Cook the potatoes in boiling water for 12-15 minutes until they are soft, then strain and let them cool slightly. Cut the potatoes into thick slices. Combine the yogurt, mustard, and lime zest. Mix the potatoes with 4 tablespoons of the prepared dressing and 3 tablespoons of onion.
- Place the turkey in a medium bowl, add the oil, and then cook in a non-stick skillet over medium heat for 10 minutes, flipping it at least once until the turkey is fully cooked.
- When you are prepared to serve, mix half of the lettuce, watercress, half of the remaining onion, and one of the peppers in a mixing bowl. Layer half of the potatoes on top, then slice the turkey and arrange half of it over the potatoes. Toss the avocado with lime juice, then sprinkle half of it on top along with half of the grapes and walnuts. Pour half of the remaining dressing over the salad.
- If you are packing this for lunch, repeat the same process with the remaining ingredients in the lunchboxes, but in reverse order so that the green salad is on the top. Keep the dressing in a separate container to pour over the salad just before eating. It can be refrigerated for up to two days.
Summary:
- Calories: 2227 kcal
- Fat: 120 g
- Protein: 124 g
- Carbs: 190 g
- Potassium: 6761 mg
- Magnesium: 496 mg