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Turkey and pesto salad

Ingredients 11
Servings 4


  • 85
    bought or homemade pesto
  • 65
    natural yoghurt
  • squeeze lemon juice
  • salt and milled pepper
  • 400
    leftover turkey, chopped
  • 1
    bunch spring onions , chopped
  • 65
    sun-dried tomatoes, chopped (optional)
  • 1
    small English cucumber, chopped
  • lettuce or other salad leaves, torn into bite-sized pieces
  • vinaigrette dressing
  • snipped chives


Mix pesto, yoghurt, lemon juice and seasoning, and toss lightly with turkey. Toss onion, tomatoes, cucumber and lettuce. Top with turkey mixture. Sprinkle vinaigrette dressing and chives over. Serve with crusty bread and cherry tomatoes.

Read more on: poultry

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