Curried Smoked Turkey Salad phase 1-4, serves 2

Adapted from

1/2 tsp minced garlic

1/2 tsp curry powder

1/2 cup Walden Farms honey mustard mayo spread

1 pound smoked (or left over) turkey breast, cut into 1/4-inch dice

1/4 medium red onion, finely chopped

2 celery ribs, cut into 1/4-inch dice

2 tbsp Walden Farms apricot spread

1 teaspoon freshly ground black pepper, to taste

4 large handfuls mixed greens

Olive oil, for sprinkling

Vinegar, for sprinkling

1 packet coarsely chopped Ideal Protein onion and garlic soy nuts

Mix the garlic, curry and mayo spread, and adjust to taste.

Combine the turkey, onion, celery, apricot spread and black pepper, and then, little by little, add in the mayo mix, folding it together with a spoon. The salad should just come together, but not be too wet. Only season with sea salt if necessary (smoked turkey is usually salted).

To serve: sprinkle a bowl of greens with a little olive oil and vinegar (the curry mayo also acts as additional dressing so use oil and vinegar sparingly!). Serve a generous scoop of the turkey salad on top of greens, top with a handful of the chopped garlic and onion soy nuts, and a little more black pepper.

In phase 4 you could add raisins or cranberries if you like!

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