Friday, 19 August 2016

Deconstructed Grilled Turkey Fajita Salad

This salad was something I came up with when I realised that the package of turkey scallopini I had was very small, and needed to be stretched to feed everyone. The corn on the cob, perfectly ripe avocado and salad greens had me thinking of fajitas. However, with the heat we are having a salad seemed more appropriate. This was what I came up with.

I used the salad greens as a base, tossed with grape tomatoes, avocado, lime juice and olive oil. Then I grilled the corn, red and yellow peppers and turkey, as well as making a cheese quesadilla to serve alongside the salad.

I made a wet rub for the turkey, using jalapeno infused avocado oil, chili powder, lime juice and cumin. This had a nice spicy kick to it, and the sweet corn, buttery avocado and crispy greens contrasted well with that.

Make the wet rub:

1 tablespoon avocado oil
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon ground cumin

Rub the spice mix all over the turkey, and leave it to sit while you prepare the salad.

Place the salad greens and halved grape tomatoes into a large bowl.

Drizzle a small amount of olive oil over:

2 corn cobs
1/2 red pepper
1/2 yellow pepper

Grill on a hot grill. Remove and cut the peppers into small strips.

Grill the turkey until fully cooked.

Remove and allow to rest for 5 minutes, before cutting into strips.

Assemble one cheese quesadilla for every two people you are feeding.

Place the quesadilla onto the hot grill, turn it off and close the lid and allow the quesadilla to cook, turning halfway. There is enough heat left to warm the tortillas and melt the cheese.

Cut each quesadilla into 8 pieces.

Assemble the salad by tossing the greens and tomatoes with lime juice and olive oil to taste, gently toss in the sliced avocados and divide between the plates. Give each person half a grilled corn cob, some grilled red and yellow peppers, some sliced turkey and four pieces of quesadilla. Dig in and enjoy!

  • You can grill the turkey and vegetables, and then roll everything inside warm flour tortillas to make fajitas if you wish.
  • If you don't have fresh corn, cook up some frozen corn and toss it with the greens and tomatoes.
  • Plain avocado oil or olive oil can be used in the wet rub; the jalapeno added quite a kick!
  • Instead of turkey, the salad can be made with chicken breast, steak, pork tenderloin, prawns or firm fleshed fish such as halibut or salmon.
  • Black beans can be added to the mixed greens.

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