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Hot sesame turkey and avocado salad by Lesley Waters

  • 2 RSPCA Assured labelled large skinless, boneless turkey breasts
  • 3 tbsp wholegrain mustard
  • 1 tbsp runny honey
  • Juice of 1 lemon
  • Freshly ground black pepper
  • 1 tbsp sunflower oil
  • 1 large ripe avocado, stoned and peeled
  • selection of crisp salad leaves
  • 3 tbsp sesame seeds
  • 1 tsp sesame oil

A delightful hot salad to have as a lunchtime treat. Simple, quick and easy to make. Use your leftover turkey from the Sunday lunch to create this meal light, yet satisfying meal.

  • Cut the turkey breasts into finger strips. Combine the mustard, honey and lemon juice in a bowl. Add the turkey strips to the mixture and season with black pepper.
  • Heat the sunflower oil in a wok or large frying pan until very hot. Add the turkey mixture and stir-fry for 5-6 minutes until cooked and golden. Meanwhile, slice the avocado and toss with the salad leaves. Pile the avocado and salad mixture onto 4 large plates.
  • Add the sesame seeds to the turkey and cook for a further minute or until seeds are just beginning to colour.  Spoon the hot sesame turkey over the salad leaves, drizzle with the sesame oil and serve at once.

Recipe:  The Freedom Food Celebrity Recipe Collection

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