Turkey & Prawn Salad
Preparation time is 10minutes
Total time is 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 500grams prawns, cooked, peeled
- 250grams turkey (can use leftovers)
- 1 cup cabbage, finely shredded
- 1 carrot, julienned
- 1 stalk celery, sliced
- 2tablespoons parsley, chopped
- 4 green shallots, finely sliced
- 2tablespoons red wine vinegar
- 1teaspoons dijon mustard
- 1/2 cup olive oil
Nutrition per serving
1700kJ / 408Cal
1700 Kilojoules or 408 Calories
20% of daily energy intake*
Protein
10.5grams
Fat
28.8grams
Carbs
4.6grams
Sugars
3.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Shred leftover cooked turkey and combine in a bowl with the prawns, tails intact.
Step 2 of 3
Add shredded cabbage, green shallots, sliced celery stalks and julienned carrot. Toss well to combine.
Step 3 of 3
Whisk olive oil, red wine vinegar, Dijon mustard and chopped parsley. Drizzle over salad and serve.
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