Free Healthy Recipe - Thai turkey salad with snake beans and passionfruit dressing

Dairy free

There are 4 key flavour elements to Thai cooking - sweet, sour, salty and hot. Although passionfruit is normally used in sweet dishes, it's actually perfect for savoury Thai cooking because it covers the essential sweet and sour elements. This is a deliciously healthy salad that your whole family can enjoy, just leave out the chilli for the kids.
Recipe and image courtesy of Aussie passionfruit

1/3 cup passionfruit pulp, (about 3)
½ lime juiced
2 tsp fish sauce
1 tsp sugar
½ tsp ginger, grated
3 cloves garlic
½ tsp sea salt
1 bunch snake beans
¼ cup cashews
2 tbsp crispy shallots

To make the dressing :
Remove pulp from passionfruit.
Remove stems from kaffir lime leaves and chop very finely.
Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity

Slice turkey breast into 1cm thick pieces.
Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste,then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.
Bring a pot of salted water to the boil. Cut snake beans into 3cm batons
and blanch for 30 seconds, then drain and allow to cool.
Slice avocado and cucumber, chop chilli. Roast cashews until golden and fragrant. Allow to cool.
Place turkey under a hot grill and cook for about 3 minutes on either side,
or until cooked through.
For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts,
bean sprouts with half the dressing. Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy
shallots. Drizzle over remaining dressing and serve immediately.

Makes 4 servings

Scale recipe to serves

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Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1970 kj
Calories 471 kcal
Fat 28 g
Saturated Fat 6 g
Total Carbohydrate 9 g
Total Protein 43 g
Fibre 8 g

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