Handful spinach leaves (about 30g)
Handful kale, stalks removed (about 30g)
1 tbsp extra virgin olive oil
1 quick-cook turkey breast steak (about 100g)
½ medium avocado, peeled and sliced
3-4 Haywards Sweet & Mild Silverskin Pickled Onions, halved
Handful watercress, torn or baby watercress (about 20g)
2 tbsp pomegranate seeds
- Toss the spinach, kale and oil in a bowl. Season, and scatter onto a plate.
- Heat a non-stick griddle or frying pan over a medium heat. Add the turkey and cook for 2-3 mins per side until cooked through and golden. Leave to rest for a few mins, then slice.
- Add the cooked turkey, avocado, onions and watercress to the salad. Scatter over the pomegranate seeds and serve.
Perfect as a light lunch or side salad
Time: 10 mins