Summer Christmas Salad A lighter, festive summer salad for the Christmas table! Dinner Lunch Print this recipe Details Serves: 2Number of ingredients: 13To prep: 10 minutesTo cook: 14 minutesDifficulty: Easy Nutrition per servingKilojoules: 2195Calories: 525Protein: 32.4gFat: 40gSaturated Fat: 5.6gCarbohydrates: 5.6gCarbohydrates per 100g: 1.7gFibre: 8.3gSodium: 419mgPotassium: 1035mg Ingredients 250g skinless turkey breast (or chicken) 100g fresh rocket or salad leaves ½ cup blueberries 1 small avocado, sliced ¼ small red onion, thinly sliced 30g walnuts, roughly chopped ¼ cup fresh mixed herbs, chopped e.g., parsley, basil, mint 1 teaspoon extra virgin olive oil Freshly ground black pepper, to taste Lemon and herb dressing 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard Method Cook the turkey. Brush the turkey breast with olive oil and season with black pepper. Grill on a barbecue or in a hot pan for approximately 5–7 minutes per side, depending on thickness and until cooked through. Rest for 5 minutes, then slice thinly. Dressing. Whisk together olive oil, lemon juice and Dijon mustard until well combined. Add a little water if needed. Arrange the rocket on a serving platter. Scatter over the blueberries, avocado, red onion and fresh herbs. Arrange the sliced turkey over the salad and sprinkle with walnuts. Drizzle with the lemon and herb dressing just before serving.
