Poached Turkey Salad with Strawberries and Avocado

Name: Poached Turkey Salad with Strawberries and Avocado
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 g turkey breast mini fillets; 2 lemons 1 zested and juiced, 1 sliced; 3 clove garlic cloves; 1 tbsp maple syrup; 2 tsp olive oil; 1/2 tsp poppy seeds; 160 g baby spinach; 1 avocado peeled, stoned and sliced; 200 g strawberries hulled and cut into quarters; 10 g basil torn

A vibrant and nutritious summer salad featuring tender poached turkey breast, sweet strawberries, and creamy avocado. Finished with a zesty homemade poppy seed dressing, it's the perfect high-protein lunch or light dinner.

Servings4 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

turkey breast mini fillets
400 g
lemons 1 zested and juiced, 1 sliced
2
garlic cloves
3 clove
maple syrup
1 tbsp
olive oil
2 tsp
poppy seeds
0.5 tsp
baby spinach
160 g
avocado peeled, stoned and sliced
1
strawberries hulled and cut into quarters
200 g
basil torn
10 g

Step-by-Step Instructions

Prepare the turkey: Place the turkey fillets between two sheets of baking parchment and use a rolling pin to bash them to a uniform 1cm thickness. Place the turkey, lemon slices, and crushed garlic into a large, deep pan. Add 1 tsp of salt and cover with enough water to fully submerge the meat.

Poach the meat: Bring the pan to a boil over medium heat. Once boiling, reduce the heat to low-medium, cover with a lid, and simmer for 10 minutes. Check that the turkey is cooked through (juices should run clear). Use a slotted spoon to transfer the turkey to a plate, cover loosely with foil, and allow it to cool slightly.

Make the poppy seed dressing: In a small bowl, whisk together the lemon zest, lemon juice, and maple syrup. Slowly drizzle in the olive oil while whisking constantly to emulsify. Stir in the poppy seeds and season with salt and pepper to taste.

Assemble and serve: Shred the warm turkey using two forks. Divide the baby spinach, sliced avocado, and strawberry quarters among serving plates. Top with the shredded turkey and torn basil leaves. Drizzle the dressing over the salad just before serving.

Chef's Tips

For a time-saving version, you can use leftover roast turkey or rotisserie chicken. To prevent the avocado from browning, toss the slices in a little extra lemon juice before adding them to the plates. If you prefer a bit of crunch, toasted pecans or walnuts make an excellent addition.