Turkey salad on rye
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Turkey salad on rye

By Sara Buenfeld

Open sandwiches mean you use less bread, but can pile on plenty of topping, in this case Coronation-spiced lean turkey with crisp salad

  • Prep:8 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 284
  • fat 6g
  • saturates 1g
  • carbs 35g
  • sugars 19g
  • fibre 5g
  • protein 24g
  • salt 1g

Ingredients

  • 6 very thin slices rye bread (about 75g)
  • 3 small tomatoes, sliced
  • 12 cucumber slices
  • 100g thinly sliced turkey breast (look for carved turkey rather than pre-formed slices)
  • 6 Little Gem lettuce leaves, shredded
  • 1 tbsp light mayonnaise
  • 3 tbsp 0% bio-yogurt
  • ½ tsp Madras curry powder
  • 1 tbsp raisin
  • 2 spring onions, finely chopped

Method

  1. Mix the dressing ingredients and spread a little on each slice of bread. Pile on the tomato, cucumber and turkey slices, and the lettuce. Top with any remaining dressing. Best eaten the same day.

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