Papaya, Avocado & Turkey Breast Salad
Papaya reminds me so much of my childhood. Anyone who grew up in Nigeria knows that they are a family favorite. So when walking through the fresh market yesterday, I couldn’t help but buy a piece.
The friendly Turkish vendor asked me where I’m from. Turkey, I said smilingly and he laughed. Then he asked, Brazil? No, Nigeria and the Philippines - where papaya is a favorite in both countries. How often are you here I asked. Tuesday’s and Fridays he said. Well, he just won himself a customer.
So back to papaya. Here I’ve combined it with avocado, turkey and some parsley. If you make this, please don’t leave out the lemon or the spices, these really add some flavour.
400g turkey breast
1 big avocado
1 big lemon
1/2 bunch fresh parsley
1 full handful walnuts
1 heaped tsp tahini
3/4 tsp coriander powder
3/4 tsp ginger powder
2 tsp olive oil
Slice the turkey breast in small strips. Then combine in a bowl together with the coriander, ginger, olive oil, black pepper and enough salt to taste. Leave aside to marinate.
Meanwhile peel and seed the papaya and avocado, then chop into bite sized pieces.
Crush the walnuts roughly, and in a non-Stick pan roast briefly until crunchy. Take it out and set aside.
In that Same pan, put in the marinated turkey breast and the water, while mixing until cooked. About 7 minutes. Should be slightly golden. Remove from fire.
In a big salad bowl throw in the papaya, the avocado, the lemon juice, tahini, parsley and half of the cooked turkey breast. Mix it all together.
When serving. Garnish with chili flakes and some parsley. Also yoghurt or coconut yoghurt, if you have is great.