The Fresh & Vibrant Turkey Mango Salad
Looking for the perfect way to use up leftover turkey after your celebration? This fresh Asian-inspired salad is absolutely stunning! It's light, refreshing, and packed with flavour - exactly what your body craves after all those rich holiday meals.
I love creating recipes that transform leftovers into something you genuinely look forward to eating. This salad is naturally gluten-free and combines protein-rich turkey with fresh herbs, sweet mango, and a gorgeous honey dressing that brings everything together beautifully.
A bit of education about the ingredients in this salad:
Turkey - Excellent lean protein that's rich in B vitamins, selenium, and zinc. Helps you feel satisfied while supporting muscle recovery and immune function.
Baby Spinach - Packed with iron, folate, and vitamins A and K. Supports healthy blood and strong bones while being incredibly gentle on digestion.
Fresh Asian Herbs - Coriander, mint, and Thai basil aren't just flavourful - they aid digestion, provide antioxidants, and have natural anti-inflammatory properties.
Mango - Rich in vitamin C for immune support and vitamin A for glowing skin. The natural sweetness balances the savoury elements perfectly.
Honey - A natural sweetener with antimicrobial properties and trace minerals. Choose raw, local honey for maximum benefits.
Sesame Oil - Contains healthy fats and provides that distinctive nutty flavour while supporting heart health.
Naturally gluten-free - This salad is perfect for anyone avoiding gluten, with no substitutions needed!
You can also make this with chicken - If you don't have turkey, use leftover roast chicken or poached chicken breast!
CLEAN INGREDIENTS (Choose organic when possible)
For the Turkey Marinade:
– 2 tablespoons seasoned rice vinegar
– 1 tablespoon caster sugar (or coconut sugar for less refined option)
– 1 garlic clove, crushed
– 1 small red chilli, deseeded and finely chopped
– 500g leftover turkey breast, sliced (or chicken)
For the Salad:
– 100g baby spinach leaves (organic preferred)
– 2 cups mixed Asian herbs (coriander, mint, Thai basil)
– 1 large ripe mango, peeled and sliced
– Black sesame seeds for sprinkling
For the Honey Dressing:
– 100ml raw honey
– 60ml rice vinegar
– 100ml peanut oil (or avocado oil)
– 2 teaspoons sesame oil
METHOD
Marinate the turkey - In a bowl, mix together rice vinegar, sugar, crushed garlic, and chopped chilli. Stir until sugar dissolves. Pour over sliced turkey and set aside while you prepare the rest.
Create the gorgeous dressing - Place honey and rice vinegar in a food processor. Process to combine. With motor running, slowly drizzle in peanut oil and sesame oil until a thick, creamy dressing forms. Set aside.
Build your beautiful salad - On each plate, create a bed of fresh baby spinach. Top with a generous handful of mixed herbs, then arrange marinated turkey slices on top.
Finish with flair - Lay beautiful mango slices over the turkey, drizzle generously with the honey dressing, and sprinkle with black sesame seeds for that gorgeous finishing touch.
PRO TIPS
Make the dressing ahead and store in the fridge for up to a week
Let turkey marinate for 30 minutes if you have time for deeper flavour
Use a mix of all three herbs for best flavour complexity
Choose a mango that's ripe but still firm for easy slicing
Add crushed peanuts or cashews for extra crunch
This salad is best served immediately while herbs are fresh
VARIATIONS
Vegan: Replace turkey with crispy tofu or tempeh
Extra protein: Add edamame or chickpeas
More crunch: Include shredded cabbage or snow peas
Spicy kick: Add extra chilli or a drizzle of sriracha
Nut-free: Use sunflower seed oil instead of peanut oil
SERVING SUGGESTIONS
Perfect light lunch after heavy holiday meals
Great for meal prep (store components separately)
Wonderful for summer entertaining
Pair with brown rice or quinoa for a heartier meal
NUTRITIONAL INFORMATION (per serving, serves 4)
Energy: 420 kcal
Protein: 32 g
Carbs: 35 g
Fat: 18 g
Fibre: 4 g
