Turkey Gazpacho Salad

By Valli Little

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All you have to do is throw all your ingredients of Turkey Gazpacho Salad

  1. 2/3 cup (200g) whole-egg mayonnaise
  2. 200ml creme fraiche or sour cream
  3. 4 tablespoons sundried tomato pesto
  4. 1 tablespoon balsamic vinegar
  5. 2 garlic cloves, crushed
  6. 12 spring onions, sliced
  7. 1/3 cup chopped basil leaves
  8. 2 roasted capsicums, sliced (or 190g jar roasted capsicum strips, drained)
  9. 1 telegraph cucumber, peeled, seeds removed, chopped
  10. 250g cherry tomatoes, halved
  11. 2 cups croutons
  12. 800g leftover cooked turkey, shredded
  13. 100g kalamata olives
  14. 1 tablespoon chopped flat-leaf parsley leaves

The instruction how to make Turkey Gazpacho Salad

  1. Combine the mayonnaise, creme fraiche or sour cream, pesto, balsamic, garlic, spring onion and basil in a large bowl.
  2. Add half each of the chopped capsicum, cucumber, tomato and croutons. Season to taste with sea salt and freshly ground black pepper, then stir through the shredded turkey.
  3. Pile the salad into a serving dish, top with the remaining capsicum, cucumber, tomato and croutons, then garnish with olives and parsley.

Nutritions of Turkey Gazpacho Salad

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