Smoked turkey salad

Smoked turkey salad

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  • 4
  • Easy
  • Carb Conscious
  • 20 minutes
  • Beaumont Chenin Blanc 2006

This easy salad also features avocados, chicory and cranberries and is also a good way of using leftover Christmas turkey. Alternatively, use smoked chicken. If you can't find chicory, butter lettuce works well too.


  • 2-3 heads chicory
  • 250 g shaved smoked turkey, torn
  • 1 firm ripe avocado, skinned and sliced
  • 1 cup fresh or defrosted frozen cranberries
  • For the dressing:
  • 1 T hot English mustard
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the dressing: Using a fork, mix the mustard with a little seasoning. Gradually whisk in the vinegar, then the oil, until lightly thickened. Check seasoning.

2. To serve: Rinse, trim and dry the chicory, and separate into leaves. Turn onto a platter, or onto large individual plates. Add the turkey, avocado and cranberries, then drizzle over the dressing.

Cook’s tip:
If you prefer, use small cos lettuce leaves instead of the chicory.

Per serving: 2140kJ, 12.5g protein, 48.4g fat, 7.7g carbs

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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