Thanksgiving is over and I am sure you are thinking what I am thinking…what do I do with this leftover turkey? Well, we are thinking the same thing. I thought something fresh, rather than savoury would be a great way to add a little sparkle to your leftover turkey. It’s also light and healthy.
Here is another great avocado recipe for you to try as well! Use turkey instead of shrimp
Avocado and Grapefruit Turkey Salad
Cuisine: [url href=”undefined”][img src=”https://www.thethingsiwishiknew.com/starr/wp-content/uploads/2016/10/Avocados_from_Mexico_Turkey_Salad-e1476227644540-1024×683.jpg” width=”640″ height=”427″ class=”aligncenter size-large” title=”Avocado and Grapefruit Turkey Salad” alt=”Avocado and Grapefruit Turkey Salad”][/url]
Ingredients
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp water
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 Thai chili pepper, cut into fine rings (or 1/2 tsp crushed hot pepper flakes)
- 1/2 Nappa cabbage or Chinese cabbage (approx. 500 g), thinly sliced
- 1/4 cup fresh chopped cilantro
- 1 pink grapefruit
- 1 Avocado from Mexico, cut into strips
- 1 oven-roasted turkey breast (approx. 400 g)
- Fresh cilantro leaves to serve
Instructions
- Prepare the dressing by mixing the lime juice with the sugar, water, vinegar and fish sauce or soy sauce. Add the Thai chili pepper or hot pepper flakes.
- Mix half of the dressing with the napa cabbage and chopped cilantro and set aside to marinate at room temperature. Save the rest of the dressing for the last step of the recipe.
- Slice off both ends of the grapefruit and peel it down to the pulp (no white film), following the natural curve of the fruit. Slice the grapefruit into fairly narrow rings (approx. ¼ in/½ cm thickness), and cut each ring into quarters.
- Divide the cabbage onto two large serving plates, and arrange the grapefruit and avocado pieces on each plate. Shred the turkey breast coarsely and distribute the pieces on the plates. Garnish with a few fresh cilantro leaves, drizzle the rest of the dressing, and serve.
- CHEF’S TIP: To roast the turkey breast, place it on a lightly oiled baking dish. Cover with a sheet of parchment paper. Roast at 400°F for approximately 30 minutes (check doneness after 20 minutes).
