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Turkey, Mango and Lime Salad
This is a delicious way to use up leftover turkey and ham after the Christmas festivities. It works really well on Boxing day along with other salads and baked potatoes.
Ingredients
Serves 8
- 250g cooked carved leg ham, sliced into pieces
- 250g cooked carved turkey, sliced into pieces
- ½ cucumber
- 1 large ripe mango
- grated rind and juice of 1 lemon or lime
- 150ml vegetable oil
- handful of coriander sprigs
- 3 spring onion, finely chopped
-
A pinch of Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
-
Some ground Black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
Instructions
- Halve the cucumber lengthways, then carefully remove the seeds with a teaspoon. Slice the cucumber flesh into thin slices.
- Cut down either side of the mango stone. Cut away the flesh from the skin and place in a food processor, along with the grated lime or lemon and strained juice. Whizz and whilst the motor is running add the oil until the consistency is smooth.
- Pour the prepared mango dressing into a large bowl. Add the turkey and ham, cucumber, coriander and finely chopped spring onions and season to taste.
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