Shredded turkey salad

If you need a new lunch idea, try this shredded turkey salad. It was created by healthy eating guru Madeleine Shaw and is bursting with aromatic flavours of fresh mint, miso kale, flaked almonds, avocado and pomegranate.

Ingredients (serves 2)

2tbsp miso paste

1tbsp honey

1tbsp sesame oil

2tbsp apple cider vinegar or rice wine

2tbsp freshly squeezed lemon juice

2tbsp olive oil

Sea salt

Freshly ground black pepper

50g of kale

2 British turkey breasts

2 tsp of butter or coconut oil

15g of toasted flaked almonds

½ pomegranate

1 small avocado

2tbsp of freshly chopped mint

Method

Add the miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine. In a slow, steady stream, whisk in olive oil until emulsified. Season to taste with salt and black pepper. Finely chop the kale into thin slithers and place in a large bowl, then drizzle over three quarters of the dressing. Using your hands, work the vinaigrette throughout the greens, tossing and massaging for three minutes until the kale wilts. The leaves should be glistening with vinaigrette, not swimming in it. Leave this to the side while you make the rest of the salad. Heat one tablespoon of oil in a large pan. Season the turkey with salt and pepper and pan roast for six minutes each side until cooked through. Leave on the side to cool down. Cut the avocado in chunks and dip in the rest of the dressing. Mix the avocado with the kale. Remove the pomegranate seeds and mix with the salad. Shred the turkey and mix in with the salad, throw over the flaked almond and freshly chopped mint and serve.

Recipe courtesy of Madeleine Shaw and British Turkey