Use up your Christmas leftovers in this easy salad
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Turkey and avocado salad with cranberry dressing
INGREDIENTS
• 1 garlic clove, finely chopped
• 100ml olive oil
• 3 x 5mm-thick sourdough slices
• 2 tsp red wine vinegar
• 2 tbs whole berry cranberry sauce
• 2 celery stalks, shaved
• 120g mixed baby salad leaves (mesclun)
• 400g cooked, cooled turkey meat, sliced or shredded
• 1/4 cup (35g) slivered almonds, toasted
• 1 avocado, halved, sliced
METHOD
• 1.
Preheat the oven to 200°C. Combine the garlic and 1/4 cup (60ml) oil in a bowl. Season and brush over the bread slices. Place the bread on a baking tray and bake for 15 minutes or until golden and crisp. Set aside to cool.
• 2.
For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl. Season and whisk to combine.
• 3.
To serve, assemble the remaining ingredients on a platter and break the croutons over the salad. Drizzle with the cranberry dressing to serve.
Recipe and image from Taste.com.au
INGREDIENTS
• 1 garlic clove, finely chopped
• 100ml olive oil
• 3 x 5mm-thick sourdough slices
• 2 tsp red wine vinegar
• 2 tbs whole berry cranberry sauce
• 2 celery stalks, shaved
• 120g mixed baby salad leaves (mesclun)
• 400g cooked, cooled turkey meat, sliced or shredded
• 1/4 cup (35g) slivered almonds, toasted
• 1 avocado, halved, sliced
METHOD
• 1.
Preheat the oven to 200°C. Combine the garlic and 1/4 cup (60ml) oil in a bowl. Season and brush over the bread slices. Place the bread on a baking tray and bake for 15 minutes or until golden and crisp. Set aside to cool.
• 2.
For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl. Season and whisk to combine.
• 3.
To serve, assemble the remaining ingredients on a platter and break the croutons over the salad. Drizzle with the cranberry dressing to serve.
Recipe and image from Taste.com.au
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