Turkey, avocado and crunchy noodle salad

Cooking Salads Turkey, avocado and crunchy noodle salad

Christmas turkey is the star of this crunchy salad.

Lables: Fish free Lactose free Milk free Shellfish free Soy free
  1. Heat 2cm sunflower oil in a saucepan over medium-high heat. Cook the noodles, in 2 batches, for 1-2 minutes until crisp, then drain on paper towel and set aside to cool.
  2. To make the dressing, place the chilli, sesame oil, vinegar, honey and peanut oil in a bowl and whisk to combine. Season.
  3. Combine turkey, avocado, coriander, cabbage and tomatoes in a bowl. Break up noodles into clusters and add to the salad. Drizzle over dressing and serve immediately.

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Sunflower oil, to shallow-fry
200g cooked thin egg noodles
1 tsp dried chilli flakes
2 tsp sesame oil
2 tbsp rice vinegar
1 tbsp honey
2 tbsp peanut oil
400g leftover cooked turkey, skin discarded, shredded
1 large avocado, sliced
1 small bunch coriander, leaves picked
1/4 red cabbage, shredded
250g punnet cherry tomatoes, halved

Adv

Autors
Preparation time
5
Cooking time
3
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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