Zingy clementine, turkey & peanut salad

Experience a burst of flavors with zesty clementines, succulent turkey, and crunchy peanuts in this vibrant and refreshing salad.

Ingredients:

• 200g frozen edamame beans
• 2 limes, zested and juiced
• 2 tbsp peanut butter
• 2 tsp light soy sauce
• 2 tsp honey
• ¼ red cabbage (about 220g), finely shredded
• 1 red pepper, thinly sliced
• 200g leftover cooked turkey or chicken, shredded
• small bunch of coriander (or use mint or a mixture), leaves picked
• 4 clementines, peeled and sliced into rounds
• 50g peanuts, toasted and roughly chopped

Instructions:

1. Boil the edamame in a small saucepan filled with boiling water for 2-3 minutes. Once cooked, drain the edamame, then rinse it under cold running water and drain it again.
2. In a large mixing bowl, combine lime zest, lime juice, peanut butter, soy sauce, honey, and some seasoning to create a dressing. Add a little water if necessary to achieve desired consistency. Mix in the edamame, shredded cabbage, sliced pepper, and shredded turkey, tossing the ingredients together until evenly coated.
3. Transfer the salad onto a serving platter, then sprinkle with coriander and clementine slices. Gently incorporate these into the salad using salad utensils, being cautious not to overly crush the fruit. Sprinkle the peanuts on top right before serving.

Summary:

• Calories: 1386 kcal
• Fat: 63 g
• Protein: 111 g
• Carbs: 124 g
• Potassium: 3618 mg
• Magnesium: 474 mg