Turkey & Mushroom Pesto Mayo Salad
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Egg Free, Lactose Free, Soya Free
Endometriosis Safe, Crohns & Celiac Safe
Pesto Mayo (Recipe Here)
4 Tsp Hot Water
Handful of Kale
Handful of Spinach
Peeled Boiled Beetroot
5 Chestnut Mushrooms
7 pieces of Home Cooked diced Turkey
Make your pesto mayo.
Stir to make a yoghurt dressing consistency.
Collect your spinach and kale.
Grab your leaves and slice into strips.
Chop and slice your mushrooms.
Quarter your beetroot and slice.
Slice your cooked turkey.
Add all of your leaves and vegetables to a bowl.
Pour on your Pesto Mayo to your salad.
Sprinkle some natural yeast on the top.
Now its ready to be consumed.
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