Those long hours I mentioned last week most definitely came to pass, and there are 2 more days of them. Hence I am running late to the party this week – apologies fellow Fiestarites!
I have a confession to make. Turkey is not a big thing in Australia. We don’t have Thanksgiving, and our traditional Christmas meat is a leg of ham and piles of seafood. Up until recently, I had only had processed sliced turkey on sandwiches. I may have had real turkey meat once or twice before in my life. I can hear the gasps from the American visitors from here!
Well, I will give it to you – turkey is well worth the rave reviews, and I’m ashamed that it’s taken this long to discover it. I’ve been having it in all manner of ways lately, usually once or twice per week. As this is a new venture for me, I welcome any tips and ideas on your favourite turkey dishes 🙂
As always, Fiesta Friday is brought to us by Angie at A Novice Gardener, and is this week’s #22 is co-hosted by Foodbod and Butter Basil & Breadcrumbs. There are some fantastic people in attendance, so please join the party – click on any of the links in this paragraph to find more info.
I mentioned recently one of my newest recipe book purchases – and that is saying something, as recipe books are a bit of an obsession for me – Pete Evans’ Healthy Every Day. I’ve been working my way through it, and this week’s party salad is an adaptation of one of his stellar recipes. So grab a plate, pile on some of this yummy salad and top with a generous dollop of the dressing and enjoy!
Salad (amounts are per serve)
- 1/2 cup baby spinach leaves
- Tablespoon flat-leaf parsley
- 1/2 royal gala apple, cored and finely sliced
- 1 tablespoon walnut oil
- sea salt and freshly ground black pepper
- 1 slice organic turkey ham, diced
- 1 tablespoon activated walnuts, roughly chopped
- Generous dollop of dressing
Dressing (serves 2-4 depending on how generous you are!)
- 1/2 ripe avocado
- 3 tablespoons coconut milk
- 3 tablespoons lemon juice
- 1 garlic clove, finely chopped
- 2 anchovy fillets, finely chopped
- 1/2 cup flat-leaf parsley, roughly chopped
- 3 tablespoons basil, roughly chopped
- 1/4 teaspoon sea salt
- 125ml extra-virgin olive oil
- Place spinach leaves in bowl
- Add parsley and apple and toss lightly
- Top with turkey
- Drizzle with oil, season with salt and pepper
- Add dressing to taste and top with walnuts
- Place all ingredients except olive oil in a food processor or blender and process until well combined
- With the motor still running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped
My dressing didn’t emulsify properly, so it was more like a pesto than a lovely creamy dressing – it was still delicious though!