This is a great salad to feed the family and the toppings can be adapted to what you have in the fridge, though do try to include a range of colours and textures
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Bring a large saucepan of water to the boil. Lower in the eggs and sweetcorn and simmer for 8 minutes, then drain and run under the cold tap to cool. Meanwhile, make the dressing by mixing all the ingredients together in a bowl. Season and set aside.
When ready to assemble, peel and quarter the eggs and slice the corn kernels from the cobs. Toss the shredded lettuce and 2 tbsp of the dressing in the base of a large platter or shallow salad bowl.
Arrange the eggs, corn, peppers, avocado and turkey in sections over the leaves. Splash over more dressing and serve immediately.
For a meat-free version swap the turkey for smoked tofu or light mozzarella.
Typical values per serving when made using specific products in recipe
Energy | 1,337kJ/ 321kcals |
|---|---|
Fat | 18g |
Saturated Fat | 4.1g |
Carbohydrates | 13g |
Sugars | 7.4g |
Fibre | 7g |
Protein | 23g |
Salt | 0.9g |
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