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  • Recipe Room  »  Turkey, Prawn and Mango Salad



    • A few handfuls of salad leaves
    • 1 carrot, grated
    • 1 cucumber, sliced thinly
    • 2-3 spring onions (shallots), finely sliced on the diagonal
    • cooked shredded turkey
    • cooked peeled prawns
    • 1/4 mango, diced
    • boiled potatoes, to serve
    • 1/4 cup tartare sauce (or mayonnaise)
    • 1/2 cup plain yoghurt
    • 1 lemon, juiced
    • 2 tablespoons dill, chopped (to taste)

    prawn mango turkey feature

    Turkey, Prawn and Mango Salad

    A celebration of National Leftovers Day, this salad also tastes great with shredded chicken so you’ve got no excuse not to make it any day of the year. Use leftover BBQ chicken or Chinese roast duck to make it even easier on yourself.


    On a large platter, layer up the salad ingredients in the order they are listed, starting with the salad leaves and finishing with mango.

    In a small bowl whisk together the tartare sauce, yoghurt, lemon juice and dill until well combined. Thin with a little water if it’s too thick.

    Dollop the dressing over the salad and serve the rest on the side for your guests to help themselves. Serve also with boiled or leftover roasted potatoes to make a complete meal.


    Submitted by
    Christie Connelly

    Tips and Tricks

    • Avoid peeling carrots – a good scrubbing will get rid of any soil or residual dirt and reduce the amount of vegetable you waste.

    • Keep cucumbers stored away from ethylene gas producing fruit and vegetables such as tomatoes, apples and citrus.

    • If you’re looking to keep lemons for longer than a week, place them in a thick plastic or zip-lock bag and store in your crisper. Lemons will last up to 4 weeks stored in this way.

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