Salad delight.

Salad delight.

I just ate this salad for supper and enjoyed the different flavours in this salad and it was very wholesome so I must share this recipe for you to make this week. To make this Salad you will need,

Salad delight.

May 20, 2018


  • 150g lean turkey breast
  • 4 spring onions
  • 1 small cucumber
  • ½ a fresh mango
  • 2tbs olive oil
  • A handful of fresh mint
  • Coconut oil
  • 1tbs coconut vinegar
  • A pinch of cayenne pepper
  • Seasoning
  • 1tsp honey
  • 2 chicories
  • A handful of fresh spinach
  • 1 hardboiled egg
  • Croutons (homemade out of leftover bread.)
  • Salad Dressing
  • 1 lime
  • 1tsp wholegrain mustard
  • 2tbs olive oil
  • Step 1 Cook the turkey breasts in a pan with a little bit of oil on both sides. Set aside.
  • Step 2 To prepare the croutons, get a baking tray and chop up your bread  into bite size squares. Drizzle some olive oil, salt, pepper and some dried oregano. Bake for around 15 minutes at 160C. Cool and set aside.
  • Step 3 Get your blender and blend the fresh mint, mango, olive oil, coconut vinegar, cayenne pepper and honey into a lovely dressing. Add the turkey and pulse a few times to incorporate all the ingredients together. Set aside.
  • Step 4 Use one of the blades in your blender and add the cucumber and spring onions to get very slim noodles. Place them on a kitchen towel and let them strain. Once they are strained add them to the turkey and mango. Boil your egg, strain, cool and slice.
  • Step 5 Chop up your chicories and place them in a pan with a little bit of coconut oil, Cook them for around 6 minutes on both sides. Remove and plate them with a handful of fresh spinach. Add the rest of the ingredients and prepare your dressing by mixing the juice of 1 lime with the oil, wholegrain mustard and honey. Pour over the salad and sprinkle a few extra croutons for good measure. Enjoy and with these quantities you can serve three nice salads just add two more eggs.

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