Meals and Courses

  • 375 g (12 oz) cooked turkey
  • 1 large avocado
  • punnet of mustard and cress
  • 150 g (5 oz) mixed salad leaves
  • 50 g (2 oz) mixed toasted seeds, such as pumpkin and sunflower
  • 2 tablespoons apple juice
  • 2 tablespoons natural yogurt
  • 1 teaspoon clear honey
  • 1 teaspoon wholegrain mustard
  • salt and pepper

Thinly slice the turkey. Peel, stone and dice the avocado and mix it with the mustard and cress and salad leaves in a large bowl. Add the turkey and toasted seeds and stir to combine.

Make the dressing by whisking together the apple juice, yogurt, honey and mustard. Season to taste with salt and pepper.

Pour the dressing over the salad and toss to coat. Serve the salad with toasted wholegrain rye bread or rolled up in flat breads.

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