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Poached turkey and prawn salad with avocado dressing

A summer-ready salad with poached turkey and prawn, topped with avocado dressing.
Poached turkey and prawn salad with avocado dressing

Poached turkey and prawn salad with avocado dressing

William Meppem
6
20M
40M
1H

Here the traditional turkey is paired with prawns, the Australian Christmas classic, giving it a fresh summer twist. Poaching turkey breast is a great way to keep the meat juicy. Try the avocado dressing dolloped over a simple crisp iceberg salad, too.

Ingredients

Avocado dressing

Method

Main

1.

Place turkey breast in a large saucepan, cover with cold water, and add lemon and 1 tsp salt. Bring to the boil, then reduce to a simmer and poach for 10 minutes. Remove from heat and leave turkey in the warm liquid for 30 minutes.

2.

Meanwhile, heat a barbecue or char-grill pan to high heat, brush corn with oil and grill, turning occasionally, until char lines appear (5-6 minutes). Remove from heat and, using a sharp knife, cut kernels from cobs. Drizzle asparagus with oil and toss to coat, then grill, turning occasionally, until bright green and charred (2-3 minutes). Grill cherry tomatoes, turning occasionally, until tender (2-3 minutes).

3.

For avocado dressing, halve and pit avocado and scoop flesh into a blender. Add the remaining ingredients except oil and 1 tsp flaky sea salt and blend, scraping down the sides, until mixture is smooth. With motor running, add oil in a thin steady stream until combined.

4.

Remove turkey from poaching liquid and coarsely shred. Combine with prawns, basil leaves and grilled vegetables, season and serve dolloped with spoonfuls of avocado dressing.

Drink Suggestion: Off-dry riesling. Drink suggestion by Max Allen

Notes

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