RECIPE: Turkey, strawberry and avocado salad

VIBRANT summer flavours. Serves: 4.

Ingredients

400g turkey breast mini fillets

2 lemons, 1 zested and juiced, 1 sliced 3 garlic cloves, crushed

1 tbsp maple syrup

2 tsp olive oil

½ tsp poppy seeds

160g baby spinach

1 avocado, sliced

200g strawberries, cut into quarters

10g basil, torn

Method

1 Put fillets between two sheets of baking parchment and bash with a rolling pin to 1cm thickness. Put turkey, lemon slices, garlic and 1 tsp salt into saucepan. Cover with water and bring to boil. Reduce heat, cover and cook for 10 minutes until turkey cooked through. Using a slotted spoon, transfer to a plate, cover loosely with foil and leave to cool.

2 Whisk lemon zest and juice with maple syrup. Slowly whisk in oil and poppy seeds. Shred turkey using two forks. Serve spinach, avocado, strawberries and basil on plates topped with turkey. Drizzle with dressing.

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