Leftover Turkey Salad
A delicious low-carb twist this festive season - Leftover Turkey Salad with beetroot, avocado & clementines - a wonderfully light and zesty meal!
Servings: 2 servings
Calories: 653kcal
Ingredients
- 120 g Salad leaves
- 150 g Cooked beetroot diced
- 180 g Leftover turkey shredded
- 1 Avocado sliced
- 2 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 1 pinch Sea salt and ground black pepper
- 3 Clementines peeled and sliced
- 25 g Pine nuts
- 30 g Pomegranate jewels
- 50 g Goat's cheese crumbled
Instructions
- Toast 25 g Pine nuts in a dry frying pan until they start to brown.
- Add 120 g Salad leaves to a mixing bowl. Cover with 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground black pepper and add 180 g Leftover turkey.
- Add 150 g Cooked beetroot, 1 Avocado, 30 g Pomegranate jewels and 3 Clementines.
- Mix well.
- Serve with the pine nuts and 50 g Goat's cheese.
Notes
- Make this salad even more indulgent by grilling some bacon and chopping it up to add to this salad.
- Grapes are also a nice addition to this salad, and we usually have lots leftover from the Christmas cheeseboard.
- If you don't want all the ingredients to go purple from mixing with beetroot, then add it at the last minute.
Nutrition
Serving: 1portion | Calories: 653kcal | Carbohydrates: 35g | Protein: 37g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 291mg | Potassium: 1374mg | Fiber: 12g | Sugar: 21g | Vitamin A: 1122IU | Vitamin C: 83mg | Calcium: 113mg | Iron: 4mg
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