Turkey Salad with Mango and Honey Dressing

Servings:

4

Ready In:

20 Mins

Calories:

556

Good For:

Dinner

About this Recipe

What are the holidays without a turkey dinner? This cold turkey salad with mango and honey dressing makes a great addition to the holiday rotation and is a creative way to use up all those leftovers you’re sure to have in the fridge. Made with an Asian-style dressing, and ready in just 20 minutes, this recipe is simple and delicious. Plus, it’s gluten-free and provides a nutrient boost with protein and B vitamins from the turkey, as well as vitamin C from the fresh mango.

Roasted sliced Christmas ham of turkey on dark rustic background

MACRONUTRIENTS

Board with tasty fresh mango on wooden table

PROTEIN

35.34 GRAMS

CARBOHYDRATES

36.2 GRAMS

FATS

30.64 GRAMS

Ingredients

2 Tbsp. seasoned rice vinegar

1 Tbsp. caster sugar

1 clove garlic, crushed

1 small red chili pepper, seeds removed, finely chopped

2 cups leftover turkey, thinly sliced

1 cup baby spinach

2 cups mixed Asian herbs (such as coriander, mint, Thai basil)

1 large ripe mango, peeled and sliced

Sprinkle black sesame seeds

Dressing:

5 Tbsp. honey

¼ cup rice vinegar

100 mL peanut oil

2 tsp. sesame oil

Step by Step Instructions

Step 1

Mix the rice vinegar, sugar, garlic, and chilies, and stir until the sugar has dissolved. Pour over the sliced turkey and set aside.

Step 3

Place a pile of spinach on each plate and top with a handful of herbs, followed by the turkey. Top with mango slices and a sprinkle of black sesame seeds, and drizzle with the dressing.

Step 2

To make the dressing, put the honey and vinegar in a food processor and process to combine. With the motor running, slowly add the peanut oil and sesame oil until a thick-ish dressing forms.