Halal Turkey And Vegetable Salad Recipe

About this recipe

A wholesome and satisfying dinner salad featuring tender halal turkey, fresh vegetables, and a creamy dressing. Perfect for those seeking a quick and nutritious meal.

Ingredients

• 60G Little Leaves Lambs Lettuce
• 1 Kg Carrots - 1kg
• 450 G English Cucumber 450-550g
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 1 stick Organic Celery Stick
• 480G Epicure Roasted Red Peppers
• 150G Najma Turkey Slices
• 500G Great Scot Whole Peas
• 395G Heinz Mayonnaise 395g

Instructions

1. 1. Cook 500 g halal turkey in a skillet over medium heat until fully cooked and no longer pink, about 8-10 minutes. Let it cool and shred into bite-sized pieces.
2. 2. Dice 1 cup of carrots, 1 cucumber, 2 tomatoes, and 1 celery stick into small, bite-sized pieces.
3. 3. Drain and rinse 1 can of peas. Set aside.
4. 4. In a large mixing bowl, combine the shredded turkey, diced carrots, cucumber, tomatoes, celery, and peas.
5. 5. Add 1/4 cup of mayonnaise and 1/2 cup of diced roasted red peppers to the bowl. Mix everything thoroughly until well combined.
6. 6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. 7. Serve scoops of the salad on fresh lettuce leaves and garnish each serving with an additional small spoonful of mayonnaise, if desired.