This is another recipe that is perfect for making after the chaos of Christmas, in that lull between Christmas and New Year when there are turkey leftovers everywhere and you still feel stuffed after that epic Christmas dinner. Make this mango salsa and leftover turkey salad for lunch and feel positively angelic after all that excess.
This recipe was created by nutritionist Lily Soutter in collaboration with charity Bowel & Cancer Research, who want to prove that gut-friendly recipes can work during the indulgent Christmas period too. Whether you’ve got a sensitive stomach, want to give your overworked gut a break or just want a tasty, nutritious new way of dishing up Christmas leftovers, these recipes are just the thing – look out for them throughout December here on manvfat.com.
Asian mango salsa and turkey salad
Serves 2 | 340 calories
Ingredients
For the mango salsa
8 cherry tomatoes
1 ripe mango, chopped finely
1 small red onion, diced
Juice and zest of 2 limes
1 tsp ginger puree
1 handful of fresh coriander
1 small red chilli (mild), deseeded and diced
Salt and pepper to taste
For the rest of the salad
2 tbsp olive oil/sesame oil
1 tbsp sunflower/ pumpkin seeds
4 handfuls of rocket/spinach/little gem lettuce
Any other salad ingredients you want, like tomatoes or sweetcorn
2 handfuls of shredded cooked turkey
Method
Mix the salsa ingredients together and stir until your mixture is thick and resembles salsa. Toss the salad leaves, seeds and oil together.
You can add the turkey to it as it is, cold from the fridge, or try dry frying it with a little salt in a hot non-stick pan until crispy, then roughly chop and serve over the salad for a bit of crunch.
