Recipe Turkey Salad


26 Aug 2020
Local time
6:43 AM
Turkey Salad

Serves 4 | Cooking time 30 min

Ingredients / Curry Mayo
2 medium-sized onions​
1 bell pepper/capsicum​
1 tablespoon evoo​
a small touch of salt & black pepper​
150 ml/0.63 cups sunflower oil (or canola/rapeseed oil)​
1 (organic) egg​
zest of 2 lemons​
1 teaspoon lemon juice​
1 teaspoon strong mustard​
1-2 cloves of garlic​
2 teaspoons white wine vinegar​
2 teaspoons curry spice mix​
~1 teaspoon salt (depending on the curry spice mix)​
~1/8 teaspoon white pepper​
2-3 teaspoons sugar​
The Rest of the Ingredients
250 g/8.8 oz smoked cold cut turkey (pre-cooked slices)​
250 g/8.8 oz iceberg lettuce​
30 g/1 oz fresh parsley​
2 medium-sized plums (or e.g. ½ mango or 8-10 grapes)​
70 g/2.5 oz pecan nuts or walnuts (or equal amount croutons)​

Set the oven to 250°C/480°F/gas mark 9 (or 230°C/450°F/gas mark 8 with fan).
2. Peel and cut the onions into 6-7 mm/0.2-0.3’’ slices.
3. Cut the bell pepper flesh into large chunks.
4. Place the onion and bell pepper bits on top of heatproof parchment paper or foil, sprinkle lightly with salt, pepper and a tablespoon of oil and roast in the upper part of the oven for about 10 minutes until lightly charred. Let cool for 5 minutes.
5. Grate the lemon zest and squeeze a teaspoon of lemon juice.
6. Grate or crush the garlic clove(s).
7. Mix the egg for a couple of seconds with a hand mixer and add the oil slowly (while mixing) to form a compact mayo base.
8. Add the lemon zest and lemon juice, garlic, vinegar, curry spice, mustard, salt, pepper and sugar into the mayo and mix.
9. Add the roasted vegetables and mix until smooth.
10. Tear or cut the iceberg lettuce, dice the plums and cut the parsley.
11. Cut the sliced turkey into strips and mix the salad.
12. Add 50-70 ml/0.2-0.3 cups of mayo dressing and serve the rest on the side.


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