Turkey, avocado and chestnut salad

This salad is a great way of using up left over turkey and makes an attractive, healthy and delicious lunch option to counter all the richness of traditional Christmas food.  

The chestnuts make a great addition to this salad, adding some sweetness which is always lovely with cold meat.You can buy prepared chestnuts in the supermarket and they are a great standby to have in the cupboard at Christmas. They are brilliant for snacking on if you are feeling like something sweet but never the less healthy!

Ingredients

Serves 2

2 handfuls of spinach (baby spinach preferably)
2 sticks of celery chopped
1 medium to large beetroot, peeled and chopped
1 avocado, peel, stone and cut into strips 
200g 8oz left over Turkey (preferably breast meat) cut into strips
2 small handfuls of chestnuts, chopped
French dressing or lemon juice and olive oil

Method

1. Take  two large shallow salad bowls (traditional soup dishes work well for salads).  
2. Place a large handful of spinach in each dish.
3. Scatter the celery and the beetroot over the spinach.
4. Carefully arrange the turkey and avocado strips, alternating with each other.
5. Sprinkle with the chestnuts.
6. Drizzle over some french dressing or simple squeeze some lemon over the top with a drizzle of olive oil.