Turkey salad with raspberries
6 servings
45 minutes
Turkey and raspberry salad is an amazing combination of tender meat, aromatic raspberry tartness, and vibrant vegetables. This recipe draws inspiration from European gastronomic traditions that value the balance of flavors and textures. Ripe raspberries add freshness and a light sweetness, wild and brown rice provide richness, while red cabbage and asparagus offer a crunchy structure. The dressing made from red currant jelly, mustard, and lemon juice highlights the dish's versatility, turning it into a true culinary masterpiece. This salad is perfect for a light lunch or dinner and can also serve as a bright accent on a festive table. It not only delights the palate but also pleases the eye with its colorful palette.
1
Cut the turkey into small cubes and fry in olive oil until golden brown.
- Turkey: 200 g
- Olive oil: 1 tablespoon
2
Pour water into a medium-sized pot and bring to a boil, add brown and wild rice, and simmer for 20-25 minutes until cooked. Then rinse the rice with cold water.
- Wild rice: 50 g
- Brown rice: 200 g
3
Meanwhile, add sliced onions to a small saucepan, drizzle with oil, and sauté for 25–30 minutes until soft and golden at the edges.
- Red onion: 5 piece
- Olive oil: 1 tablespoon
4
Cut the asparagus into thin strips and finely chop the cabbage. Add the other ingredients and mix everything.
- Asparagus: 150 g
- Red cabbage: 100 g
- Raspberry: 175 g
- Arugula: to taste
5
To make the sauce, add red currant jelly, vinegar, mustard, lemon zest and juice to a small saucepan. Season with salt and pepper and whisk over low heat until the sauce is smooth and the jelly has melted. Let it cool and then you can dress the salad.
- Redcurrant jelly: 2 tablespoons
- Sherry vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste