Wednesday, December 26, 2018

The Best Leftover Turkey Salad

It’s always a dilemma what on earth to do with all the leftover turkey, right? Can’t face another roast dinner? This keto friendly warm turkey salad fits the bill nicely and will feel like a totally different meal from your Christmas dinner thanks to the warming spices and orange zest.

This low-carb turkey salad is loaded with healthy fats and full of goodness. It’s not just for Christmas though, you can make this nutritious salad at any time of the year and replace the cooked turkey with either turkey steaks or some left over roast chicken.

Preparation time
Hands-on:    20 minutes
Overall:     20 minutes
Nutritional values (per serving)
Total Carbs 12.6 grams
Fiber 5.7 grams
Net Carbs 6.9 grams
Protein 25 grams
Fat 37.4 grams
of which Saturated 11 grams
Energy 474 kcal
Magnesium 101 mg (25% RDA)
Potassium 762 mg (38% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (22%), fat (72%)

Ingredients (makes 4 servings)
  • 1 small red onion, thinly sliced (45 g/ 1.6 oz)
  • 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
  • 250 g roast leftover turkey (8.8 oz)
  • 1/3 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp pistachios (15 g/ 0.5 oz)
  • 3 tbsp pumpkin seeds (25 g/ 0.9 oz)
  • 100 g watercress (3.5 oz)
  • 80 g arugula (rocket) (2.8 oz)
  • 3 tbsp chopped mint
  • 4 tbsp chopped coriander
  • Optional: 1/4 cup pomegranate seeds (22 g/ 0.8 oz)
  • 1 large avocado, sliced (200 g/ 7.1 oz)
  • 1/3 cup crumbled feta (50 g/ 1.8 oz)
Dressing
  • 2 tbsp extra virgin olive oil (30 ml)
  • 1 tbsp toasted sesame oil (15 ml)
  • 3 tbsp fresh lime juice (45 ml)
  • small piece of ginger, grated (40 g/ 1.4 oz)
  • 1 tbsp fresh orange zest
  • 1 tbsp coconut aminos (15 ml)
  • 1/2 tsp sea salt, or to taste
  • 1/8 tsp ground black pepper, or to taste
Instructions
  1. Place half of the ghee into a saucepan and heat on a medium heat. Add the onions and sauté for about 3 minutes until soft.
  2. Mix all the dressing ingredients together.
  3. Add about 1/2 of the dressing to the onions and sauté for another 2 minutes until they become a little sticky.

  4. Add the remaining half of the ghee into to a pan. Add the turkey and spices and sauté for 3-5 minutes until warm and crisp.
  5. Place the pistachios and pumpkin seeds in a dry frying pan and gently toast on a medium-low heat for 3-5 minutes until golden. Remove from the heat and pan. Allow to cool.

  6. Place the leaves on a serving platter. Toss with the herbs remaining dressing, turkey, pistachios, pumpkin seeds, pomegranate (optional), slices of avocado, and feta.
  7. It tastes best when served fresh but can be stored in the fridge for 1 day.

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