Tropical Salad with Turkey and Mango
A vibrant, layered salad bursting with tropical flavours and wholesome ingredients. Tender smoked turkey, sweet mango slices and crispy quail eggs sit atop a bed of mixed greens, finished with a light herb-yoghurt dressing.
🛒 Ingredients
10 servings
- Curly lettuce leaves
- Butterhead lettuce leaves
- A handful of rocket
- A handful of watercress
- 1 endive, leaves separated
- 100 g pitted green olives
- 100 g red cabbage, thinly sliced
- 1 carrot, julienned
- 1 cucumber, sliced
- 100 g Parmesan shavings
- 100 g sun-dried tomatoes in oil
- 12 hard-boiled quail eggs
- 1 jar of hearts of palm, drained
- 150 g sliced smoked turkey breast
- 1 ripe mango, sliced
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Directions
- 1
Thoroughly wash and dry all salad leaves, then arrange them as a base across a large serving platter.
- 2
Slice the hearts of palm into rounds and the turkey into strips; place them over the greens along with the mango, sun-dried tomatoes and olives.
- 3
Halve the peeled quail eggs and arrange them on the salad; scatter over the Parmesan shavings.
- 4
Top with the red cabbage and julienned carrot for extra colour and crunch.
- 5
Blend a plain yoghurt with fresh mixed herbs and a drizzle of olive oil to make the dressing; serve it on the side.
💡 Chef's Tip
Use a perfectly ripe mango for the best natural sweetness. If quail eggs are hard to find, halved soft-boiled hen eggs work beautifully.
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