Turkey, strawberry & avocado salad

• turkey breast↗400g g

  mini fillets

• lemons↗2

  1 zested and juiced, 1 sliced

• garlic cloves↗3

  crushed

• maple syrup↗1 tbsp tbsp
• olive oil↗2 tsp tsp
• poppy seeds↗½ tsp tsp
• baby spinach↗160g g
• avocado↗1

  peeled, stoned and sliced

• strawberries↗200g g

  hulled and cut into quarters

• basil↗10g g

  torn

Step-by-step instructions

1. 1

   Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly.

2. 2

   Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season.

3. 3

   Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.