Thai turkey salad with passionfruit lime dressing

Thai turkey salad with passionfruit lime dressing


This delicious Thai turkey salad has a very tasty passionfruit and lime dressing drizzled over the top. It packs a punch with all the usual Thai herbs.

Serves 4


  • 600g skinless turkey breast
  • 1/2 bunch coriander
  • 3 cloves garlic
  • 1/2 tsp salt
  • 2 tbsp extra light olive oil
  • 1 bunch snake beans
  • 1 avocado, ripe
  • 1 Lebanese cucumber
  • 1 long red chilli
  • 1/4 cup cashew nuts, roasted
  • 1 cup bean sprouts
  • 1/2 bunch Thai basil, leaves picked
  • 2 tbsp crispy shallots


  • 2 kaffir lime leaves, stems removed
  • 1/3 cup passionfruit pulp (about 3 passionfruit)
  • 1/2 lime, juiced
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp grated fresh ginger


Slice turkey breast into 1cm thick pieces. Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste, then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.

Bring a pot of salted water to the boil. Cut snake beans into 3cm batons and blanch for 30 seconds, then drain and allow to cool. Slice avocado and cucumber, chop chilli.

Place turkey under a hot grill and cook for about 3 minutes on either side, or until cooked through.

For the dressing, remove stems from kaffir lime leaves and chop very finely. Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity.

For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts, bean sprouts with half the dressing. Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy shallots. Drizzle over remaining dressing and serve immediately.

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Serving Suggestions


  • If you are taking this salad on a picnic or to share with friends, you should keep the dressing separate until you are ready to serve.
  • You can roast the cashew yourself by dry frying them in a frying pan or in the oven for 5-7 mins at 140°C (160°C fan-forced).
  • This recipe was created by Sammy and Bella Jakubiak for Kidspot, New Zealand’s best recipe finder.

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