Grilled turkey with avocado salad
Prep:
15 mins
Cook:
15 mins
Chargrilled turkey with a fresh and creamy salad is so easy and yet so delicious for all to enjoy.
350g turkey fillets, cut into strips on the diagonal
Juice of ½ small lemon
4 tbsp olive oil
100g frozen peas
175g mixed baby salad leaves
2 small ripe avocados, halved and stoned
1 tbsp chopped fresh flat-leaf parsley
For the salad dressing:
4 tbsp olive oil
1 tbsp red wine vinegar
Pinch of caster sugar
1 shallot or small onion, finely chopped
Place the turkey fillets in a shallow dish and whisk together the lemon juice, oil and season to taste with salt and pepper.
Pour over the turkey and mix until well combined.
Set aside for at least 30 minutes or up to 24 hours, covered in the fridge if you have time
Heat a ridged griddle pan.
Meanwhile, whisk together the oil, vinegar and sugar in a bowl and season with salt and pepper.
Stir in the shallots or onion and set aside.
Put the kettle on to boil then drop the peas in and bring to the boil again then drain immediately.
Spread the salad leaves over the base of plates.
Cut the avocados into slices and scatter on top.
Remove the turkey from the marinade and add to the heated griddle pan.
Cook for 2-3 minutes on each side and charred slightly, then leave to rest for a couple of minutes.
Stir the peas and parsley into the dressing and spoon over the salad then serve with the turkey fillets over top.
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Fruit, Turkey, Vegetables, Oil
Recipe Type
Healthy, Salads
Level of Difficulty
Easy
