Ingredients
Cranberry Vinaigrette
- 1 tbsp apple cider vinegar
- 1/2 tsp dijon mustard
- 1/2 cup (125ml) olive oil
- 1/2 cup (65g) dried cranberries
- Salt and pepper to taste
Turkey Bowl
- 4 eggs
- 1 bunch kale, stems removed and torn into bite-sized pieces
- 2 cups (320g) chopped cooked turkey
- 2 avocados, sliced
- 1 small red onion, thinly sliced
- 1/2 cup (80g) roasted almonds
- 1/4 cup (35g) roasted pepitas
- 1/4 cup (35g) roasted sunflower seeds
- A few leaves of parsley
Serves: 4
Prep Time: 20 minutes
Cooking Time: 5 minutes
Method
- Make the Cranberry Vinaigrette by placing all ingredients into a jug; use a stick blender to blitz until well emulsified and cranberries are crushed; set aside. A normal benchtop blender works just as well if you don’t have a stick blender.
- Bring a saucepan of water to the boil; gently place eggs into water using a spoon; cook eggs for 6 minutes. Place cooked eggs into cold water to prevent further cooking. When cool enough to handle, peel.
- Meanwhile, divide kale, turkey, avocado, onion, almonds, pepitas, sunflower seeds and parsley among 4 serving bowls; drizzle with Cranberry Vinaigrette and top with halved eggs.
Recipe Notes
You can substitute for the turkey with chicken, seafood, tofu or even roasted vegetables. The recipe is so flexible.
If you’re not a fan of kale, it can be replaced with a 60g packet of baby spinach or rocket.
Almonds, pepitas and sunflower seeds can be roasted in an oven set at 200°C for 5-8 minutes.
Cranberry Vinaigrette can be made ahead of time and stored in an airtight container in the fridge for up to a week.
