Turkey, Crunchy Noodle and Avocado Salad

January 14, 2016 by Greg Knappstein0

This salad is tasty and is super-quick and easy to prepare.

Ingredients

  • 400g cooked and shredded skinless turkey
  • 200g thin cooked egg noodles
  • Sunflower oil for shallow frying
  • 1tsp dried chilli flakes
  • 2tbs rice vinegar
  • 2tsp sesame oil
  • 2tbs peanut oil
  • 1tbs honey
  • 1 large sliced avocado
  • 1 small bunch coriander leaves
  • ¼ shredded red cabbage
  • 250g halved cherry tomatoes

Instructions

  1. Heat 2cm sunflower oil in a saucepan over medium-high heat and cook the noodles in two batches for 1-2 minutes until crisp. Drain on a paper towel and allow to cool.
  2. Make the dressing by combining the sesame oil, vinegar, chilli flakes, honey and peanut oil in a bowl. Whisk to mix thoroughly and season to taste.
  3. Combine turkey, cabbage, tomatoes, coriander and avocado in a bowl. Break noodles into clusters and add to salad. Drizzle over dressing and serve and enjoy straightaway.

Serves 4


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