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Smart Turkey Satay Salad
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Smart Turkey Satay Salad

Smart Turkey Satay Salad

with Marinated Radishes and Mango

South Asian-inspired flavours take centre stage in this yummy salad. Ground turkey is sautéed with aromatic ginger, then dressed in a nutty soy-peanut vinaigrette. Juicy bursts of pickled radish and mango bring bold bites of freshness. The best part? This recipe works beautifully with both ripe and unripe mangoes!

Tags:
Carb Smart
Calorie Smart
Allergens:
Sulphites
Soy
Wheat
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

113 g

Spring Mix

30 g

Ginger

7 g

Cilantro

3 unit

Radish

1 unit

Red Mango

2 tbsp

Rice Vinegar

(Contains Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Honey

28 g

Peanuts, chopped

(Contains Peanuts)

1 unit

Chili Pepper

Not included in your delivery

1 tbsp

Oil*

0.19 tsp

Salt*

0.19 tsp

Pepper*

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Nutrition Values

Calories540 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate37 g
Sugar27 g
Dietary Fiber5 g
Protein33 g
Cholesterol110 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Bowl
Whisk
Measuring Spoons
Peeler
Small Bowl

Instructions

Toast peanuts
1

Before starting, wash and dry all produce.Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium,1 tsp spicy and 1 1/2 tsp extra-spicy! Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Marinate radishes
2

Thinly slice radishes.Add half the vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.Add radishes, then toss to coat.

Prep
3

Peel, pit, then cut mango into 1/2 inch pieces. (TIP: Don't worry if the mango is a little under-ripened, this recipe works great either way!)Peel, then mince or grate ginger.Roughly chop cilantro.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Make peanut sauce
4

Add peanut butter and 1 tbsp warm water (dbl for 4 ppl) to a small bowl. Whisk until smooth.Add half the honey, half the soy sauce and remaining vinegar. Season with salt and pepper, then whisk to combine.

Cook turkey
5

Heat the same pan (from step 1) over medium-high.When hot, add turkey and remaining honey to the dry pan. Cook, breaking up turkey into smaller pieces, until lightly charred and cooked through, 4-5 min.** Add half the cilantro, remaining soy sauce, 1 tbsp ginger (dbl for 4 ppl) and chilis. (NOTE: Reference heat guide.) Season with salt and pepper. Cook, stirring often, until fragrant, 1 min.

Finish and serve
6

Add spring mix and mango to the bowl with marinated radishes. Toss to coat.Divide salad between plates. Top with turkey mixture.Drizzle peanut sauce over turkey. Sprinkle peanuts and remaining cilantro over top.Sprinkle with any remaining chilis if desired.

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