Salads

Thai Turkey Salad with a Lime Ginger Dressing (serves 4)

It took me a while to find rice noodles when I started my gluten free journey. This was partly because I didn’t know that noodles could be made out of rice and partly because they were in an area of the supermarket that I didn’t use much. I substitute them for pasta but they are equally as good cold as they are in this recipe.

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 pound of ground turkey

4 oz. rice noodles

1 x corn on the cob

1 large carrot – peeled and grated

1 bunch of scallions – finely chopped

Handful of unsalted peanuts

1 tbsp. cilantro + a little extra for garnish – finely chopped

Place oil in a frying pan and when sizzling add the ground turke y. Let it brown a little then turn down the heat and let the turkey cook through fully. Let the turkey cool.

Pour boiling water over the noodles, leave for 3 minutes, drain and let cool, then put in a large mixing bowl.

Add the rest of the ingredients, pour over the dressing and mix well together.

DRESSING

1 tbsp. gluten free soy sauce (available to buy on my ‘Shop’ page)

1 tsp. fish sauce

Juice of 1 lime

1 x 2 inch piece of ginger – grated

2 tbsp. olive oil

1 tbsp. sesame oil (if you don’t have it, make it 3 tbsp. of olive oil)

Place all ingredients in a small mixing bowl and whisk together.

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