Description

A vibrant and refreshing salad combining zesty clementines, tender shredded turkey, crunchy peanuts, and fresh vegetables tossed in a tangy peanut-lime dressing. This easy-to-make salad offers a perfect balance of sweet, savory, and citrus flavors, ideal for a light lunch or healthy dinner.

Ingredients

Scale

Salad Ingredients

200g frozen edamame beans
¼ red cabbage (about 220g), finely shredded
1 red pepper, thinly sliced
200g leftover cooked turkey or chicken, shredded
small bunch of coriander (or mint or a mixture), leaves picked
4 clementines, peeled and sliced into rounds
50g peanuts, toasted and roughly chopped

Dressing Ingredients

2 limes, zested and juiced
2 tbsp peanut butter
2 tsp light soy sauce
2 tsp honey
Salt and freshly ground black pepper, to taste
Water, a splash (optional, to loosen dressing)

Instructions

Cook Edamame: Bring a small pan of water to a boil. Add the frozen edamame beans and cook for 2-3 minutes until tender. Drain the beans, rinse under cold running water to stop cooking, and drain again thoroughly.
Prepare Dressing: In a large bowl, combine the lime zest, lime juice, peanut butter, light soy sauce, honey, and a pinch of salt and pepper. Whisk together until smooth, adding a splash of water if needed to loosen the dressing for easy coating.
Assemble Salad: Add the cooked edamame, finely shredded red cabbage, thinly sliced red pepper, and shredded turkey into the bowl with the dressing. Toss everything together gently but thoroughly until all ingredients are evenly coated with the dressing.
Plate Salad: Transfer the dressed salad onto a serving platter.
Add Garnishes: Scatter the picked coriander leaves and carefully arrange the clementine slices over the top. Gently mix these into the salad with salad servers, taking care not to break up the clementine slices too much.
Finish with Peanuts: Just before serving, sprinkle the toasted and roughly chopped peanuts evenly over the salad for added crunch and flavor.

Notes

Use leftover cooked turkey or chicken for convenience and to add protein to the salad.
Mint can be substituted for coriander or use a mix of both herbs for varied flavor.
Adjust honey quantity according to your preferred level of sweetness.
For a vegan version, substitute turkey/chicken with tofu and replace honey with maple syrup.
Toast peanuts in a dry pan over medium heat until golden and fragrant to enhance their flavor.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: Stovetop
Cuisine: Fusion

Keywords: clementine salad, turkey salad, peanut dressing, edamame beans, healthy salad, citrus salad, easy lunch, leftover turkey recipe