Turkey and Pomegranate Salad is the delicious blend of the refreshing and colorful ingredients. The drizzling of the garlic-honey dressing at the end enhances the overall taste of this stimulating salad. The very best thing about this Turkey and Pomegranate Salad Recipe is that all of its ingredients are easily available and it does not require any complicated cooking procedure. However, you can make during the season when pomegranates are easily available in the market. Increase the ration of the ingredients of this recipe if you want to make more than two servings.
Preparation time: 10 to 15 minutes
Serving size: 02
Utensils needed: mixing bowl, large serving bowls, whisk, spoon, and fork
- 150g roquette, watercress and spinach
- 1 small - ripe avocado
- 50ml extra virgin olive oil
- The juice and zest of 1 large orange - mandarin orange is preferred
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black paper
- 1 tablespoon clear honey
- 1 pinch ground ginger
- A handful of chopped basil
- Seeds of one large fresh pomegranate
- 150g cooked white turkey meat
Grab two large serving platters and divide the fresh roquette, watercress and spinach among them.
Pick a small but well ripe avocado, peel it and cut it into medium slices. Now, arrange the avocado slices on the two plates. Set the platters aside until you make the dressing.
Pick a large mixing bowl and pour in extra virgin olive oil and the fresh juice and zest of 1 large orange. Top the orange mixture with sea salt, freshly ground black pepper, clear honey, ground ginger and a handful of chopped basil. Whisk all these ingredients until mix up well.
Cut the cooked white turkey meat into fine slices and place them in the dressing’s bowl. Now, take a fork and toss the turkey slices thoroughly until finely coated.
Arrange the coated turkey slices over the salad leaves on the serving platters and drizzle the dressing as well.
Top the salads with seeds of pomegranate and serve straight away.