This salad is a great way to use up leftover turkey or chicken. We’ve used roasted turkey breasts, but shredded meat would also work well
Nutrition (per serving)
| Calories | 720 |
| Fat | 43.4g |
| Saturates | 6.4g |
| Protein | 43.5g |
| Carbs | 36.7g |
| Sugars | 24.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Zest and juice 1 clementine. Juice the lime.
2
Place the vinegar, clementine and lime juices, maple syrup, mustard, olive oil and salt in a resealable jar or small bowl and shake or mix to combine. Set aside.
3
Shred or slice the turkey breasts and set aside.
4
Peel and pit the avocado. Using a melon baller, create avo balls.
5
Roughly chop the coriander. Slice the lettuce into wedges. Peel and slice the remaining clementines.
6
Arrange the salad ingredients in a bowl and serve with the clementine dressing.
