Coronation Turkey, Celery & Cucumber Salad

Coronation Turkey, Celery & Cucumber Salad
Looking to make the most of leftover turkey? Try our fresh and crunch Coronation Turkey, Celery & Cucumber Salad.


Serves 6 to 8


2 shallots, finely sliced

1 tablespoon curry powder

½ tablespoon tomato paste

3 tablespoons red wine

400g can mango slices, drained, pureed

2 teaspoons wholegrain mustard

250mls mayonnaise

6 tablespoons whipping cream

600g turkey, cut into chunks

4 baby cucumbers, cut into chunks

4 stalks celery, cut into chunks

2 cups fresh rocket leaves

500-750g cooked turkey meat

1 cup seedless green grapes, sliced

2 spring onions, finely sliced

To garnish, fresh summer herbs, lime wedges


Heat a frying pan with a little oil. Fry the shallots until tender. Add the curry powder, tomato puree and wine to the shallot and cook for two minutes. Remove from the heat.

Stir in the mango puree, mustard, mayonnaise and cream.  Allow to cool.

Arrange the cucumber slices, celery, rocket on a large serving platter. Top with pieces of cooked turkey. Drizzle over the curry and mango sauce. Garnish with sliced grapes, spring onions and fresh herbs and accompany with lime wedges. Chill until ready to serve.


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