Turkey, sweet potato and pecan salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ¼ cup low-fat plain yoghurt
  
• 2 teaspoons lemon juice
  
• 2 teaspoons wholegrain mustard
  
• 3 stalks celery, thinly sliced diagonally
  
• 1 large red apple, cored, thinly sliced
  
• 2 cups (250g) chopped roasted kumarasweet-potatoX*
  
• 400g skinless roast turkey breast, coarsely chopped*
  
• 4 cups mixed salad leaves
  
• 1 Lebanese cucumber, halved lengthways, sliced
  
• 2 tablespoons dried cranberries
  
• 2 tablespoons chopped toasted pecans, to garnish

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Instructions

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1 In a small bowl, mix yoghurt, lemon juice and mustard until smooth. Set aside.

2 In a large bowl, combine celery, apple, kumara, turkey, salad leaves, cucumber and cranberries.

3 Drizzle salad with yoghurt dressing and garnish with pecans to serve.

Variations

Make it gluten free: Check mustard is gluten free.

HFG tip

*Note: Cost per serve will be less if using leftovers.

 

Nutrition info (per serve)

Calories 336 cal

Kilojoules 1410 kJ

Total fat 9 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jan 2018

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