AuthorFPG
RatingDifficultyBeginner0

This is a delicious way to use up leftover turkey and ham after the Christmas festivities. It works really well on Boxing day along with other salads and baked potatoes.

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Yields8 Servings
Prep Time20 mins

 250 g cooked carved leg ham, sliced into pieces
 250 g cooked carved turkey, sliced into pieces
 ½ cucumber
 1 large ripe mango
 grated rind and juice of 1 lemon or lime
 150 ml vegetable oil
 handful of coriander sprigs
 3 spring onion, finely chopped
 A pinch of Salt
 Some ground Black peppercorns

1

Halve the cucumber lengthways, then carefully remove the seeds with a teaspoon. Slice the cucumber flesh into thin slices.

2

Cut down either side of the mango stone. Cut away the flesh from the skin and place in a food processor, along with the grated lime or lemon and strained juice. Whizz and whilst the motor is running add the oil until the consistency is smooth.

3

Pour the prepared mango dressing into a large bowl. Add the turkey and ham, cucumber, coriander and finely chopped spring onions and season to taste.

Ingredients

 250 g cooked carved leg ham, sliced into pieces
 250 g cooked carved turkey, sliced into pieces
 ½ cucumber
 1 large ripe mango
 grated rind and juice of 1 lemon or lime
 150 ml vegetable oil
 handful of coriander sprigs
 3 spring onion, finely chopped
 A pinch of Salt
 Some ground Black peppercorns

Directions

1

Halve the cucumber lengthways, then carefully remove the seeds with a teaspoon. Slice the cucumber flesh into thin slices.

2

Cut down either side of the mango stone. Cut away the flesh from the skin and place in a food processor, along with the grated lime or lemon and strained juice. Whizz and whilst the motor is running add the oil until the consistency is smooth.

3

Pour the prepared mango dressing into a large bowl. Add the turkey and ham, cucumber, coriander and finely chopped spring onions and season to taste.

Turkey Mango and Lime salad
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