Ingredients
- 500g Ingham Oven Roasted Turkey Breast, diced
- 2 teaspoons olive oil, plus extra
- 2 teaspoons fish sauce
- 2 teaspoons lime juice
- 1 teaspoon sugar
- 1⁄2 small chilli, deseeded, finely chopped
- 2 cups mixed salad leaves
- 1⁄2 lebanese cucumber, sliced
- 1 cup bean sprouts
- 1⁄2 avocado, peeled, sliced
- 6 cherry tomatoes, halved
- 1⁄4 cup dry roasted peanut
- 2 teaspoons olive oil
Instructions
Place pieces of cooked Turkey into a large bowl.
In a small jar combine extra oil, fish sauce, lime juice, sugar and chilli. Shake well and pour over cooked turkey, mix through. Add salad greens, cucumber and bean sprouts, toss well.
Place salad onto a serving plate and top with avocado, tomatoes and peanuts.
