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Turkey Mango Salad with Raspberry Poppy Seed Vinaigrette

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    Makes 4 servings

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    This colourful salad is nutrient dense, yet light. You can replace the turkey breast cutlets with firm tofu to create a vegan entrée.

    1/2 tsp (2 ml) smoked paprika1/2 tsp (2 ml) dried oregano leaves2 tsp (10 ml) honey mustard140 g turkey breast cutlets3 Tbsp (60 ml) extra-virgin olive oil, divided2 garlic cloves, crushed2 cups (500 ml) organic cos lettuce2 cups (500 ml) organic raw spinach2 mangoes, peeled and sliced1 1/2 Tbsp (30 ml) raspberry vinegar2 tsp (10 ml) low-sugar organic raspberry jam1 tsp (5 ml) poppy seedsPinch of sea salt

    In small dish, mix paprika, oregano and honey mustard. Spread an even amount of mixture on each turkey breast cutlet.

    Heat 1/2 Tbsp (10 ml) olive oil in large well-seasoned cast iron pan over medium heat, allowing it to get hot but not smoke. Add turkey cutlets and sear on both sides until golden. Add crushed garlic to pan and cook for another few minutes until turkey is opaque all the way through. Remove turkey and garlic from pan and place on clean plate. Slice each cutlet on the diagonal into several pieces and set aside while you assemble salad.

    Toss mixed greens together and divide evenly on 4 salad plates. Top each plate with fresh mango slices, turkey and cooked garlic.

    For vinaigrette, put vinegar and raspberry jam in glass cruet or jar with lid. Add 1 Tbsp (20 ml) water and shake vigorously. Add remaining olive oil, poppy seeds and salt. Shake again until dressing is well mixed. Pour dressing over each plate and serve.

    Each serving contains: 1549 kilojoules; 37 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 24 g total carbohydrates (17 g sugars, 5 g dietary fibre); 421 mg sodium ‡

    source: "Virtuous Vinegar", alive Australia #19, Autumn 2014

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    Turkey Mango Salad with Raspberry Poppy Seed Vinaigrette

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