Recipe written and photographed by Rosie Eyre of By Rosie for Australian Organic Meat Company
Serves 2-3 people, takes 10 minutes
For the salad:
500-600g left over roast turkey, shredded
200g witlof/chicory/radiccio or rocket, roughly chopped
1 large ripe avocado, de-stoned and sliced
2 large ripe mangos, destoned and flesh finely sliced
20g microgreen sprouts (or can use coriander leaves)
For the dressing:
3 tbsp brown sugar
1 chilli, deseeded and finely chopped
2 tbsp apple cider vinegar
¼ cup olive oil
½ cup lime juice, zest (2 large limes, juiced)
2 tsp tamari or soy sauce
- Prep all ingredients
- On a large platter scatter out bitter salad of choice, top with avocado and mango slices then finish off with shredded turkey. Scatter over microgreens and pinch of lime zest.
- Add ¼ cup lime juice to jar with the rest of the ingredients. Place lid on and shake until combined. Taste and if you would like more lime add the rest in (I love it really limey, but appreciate this is not everyone’s preference).
- Season to taste if needed.
- Serve up platter with dressing on side.