Turkey, Walnut and Grape Salad
Turkey, Walnut and Grape Salad



  • 400g baby potatoes
  • 150g yoghurt
  • 1 tsp mustard powder
  • 1 lime, zest and juice
  • 1 chopped red onion
  • 400g turkey breast mini fillets
  • 1 tsp olive oil
  • 200g lettuce, sliced
  • 45g watercress or similar
  • 2 green capsicums, sliced
  • 2 avocados, sliced
  • 150g black grapes, halved
  • 40g walnuts, roughly chopped
  • Boil the potatoes for about 12 mins, or until tender. Drain, leave to cool, then cut into thick slices. Mix the yoghurt, lime zest and mustard, then toss 4 tbsp of this dressing in the potatoes with 3 tbsp of red onion. Pop the turkey mini fillets in a bowl with some oil, toss well and season, then fry for 10 mins to cook through.
  • When ready to serve, mix the watercress and lettuce with the remaining onion and the green capsicums in a salad bowl. Top with the potatoes, and slice the turkey to toss in with the rest. Add the avocado with a squeeze of lime, then scatter on the grapes and walnuts. Drizzle with the remaining dressing, toss again to combine, then serve.
25 mins
4 serving

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