Turkey gazpacho salad

Cooking Salads Turkey gazpacho salad

Detailed step-by-step description of how to cook the dish "Turkey gazpacho salad". Try it by all means

Lables: Fish free Shellfish free
  1. Combine the mayonnaise, creme fraiche or sour cream, pesto, balsamic, garlic, spring onion and basil in a large bowl.
  2. Add half each of the chopped capsicum, cucumber, tomato and croutons. Season to taste with sea salt and freshly ground black pepper, then stir through the shredded turkey.
  3. Pile the salad into a serving dish, top with the remaining capsicum, cucumber, tomato and croutons, then garnish with olives and parsley.

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2/3 cup whole-egg mayonnaise
200ml creme fraiche or sour cream
4 tbsp sundried tomato pesto
1 tbsp balsamic vinegar
2 garlic cloves, crushed
12 spring onions, sliced
1/3 cup chopped basil leaves
2 roasted capsicums, sliced
1 telegraph cucumber, peeled, seeds removed, chopped
250g cherry tomatoes, halved
2 cups croutons
800g leftover cooked turkey, shredded
100g kalamata olives
1 tbsp chopped flat-leaf parsley leaves

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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