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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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!)
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.
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.
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.
