Cajun Turkey Steak with Avocado Salad
Turkey steak is low in fat and high in protein. The richly textured avocado-based salad with crunchy cucumber and celery compliments this dish beautifully - and it's brimming with vitamin E. Healthy and lean, this recipe can be enjoyed as part of the Rapid Plus plan or as a healthy lunchtime meal.
- 140g - Turkey breast or escalope
- 1tsp - Cajun spices
- Half of an - avocado
- 2tsp - lime juice
- 50g - Cucumber(diced)
- 1large - Celery stick(washed and sliced)
- 1tsp - Vegetable oil
Amount per serving
|% Daily Value *|
Coat the turkey breast with the cajun spices and leave for 5 minutes whilst you prepare the salad.
To prepare the salad: cut the avocado in half lengthwise and remove the stone. Sprinkle a little lime juice on the half to be kept, wrap in cling film and refrigerate for another meal. Remove the skin of the half you are using and cut into chunks. Place in a small bowl and sprinkle with lime juice.
Cut the cucumber in half lengthways and dice. Mix with the avocado and the celery slices.
Heat the oil in a non-stick frying pan before adding the turkey steak. Fry for 3 minutes on each side (or to preference.) Piece to check that the turkey steak is cooked all the way through.
Serve at once with the avocado salad.