Roast Turkey Breast and Avocado Cream on a Bed of Greens
- Number of Servings: 2
Ingredients
Avocado - 1 whole, 150 gramsLemon, fresh squeezed, juice of one whole lemon*Extra Virgin Olive Oil, 3 tbspGarlic, 1 clove, peeledWater, tap, 0.25 cup (8 fl oz) *Earthbound Farms Organic mixed baby green salad, 6 cups Roasted Boneless Turkey Breast, 6 oz Red Onion Raw, 1/2 Small, thinly slicedPickling Cucumber, 1 small, thinly sliced Green Olives 10 Whole Olives,
1. MAKE THE AVOCADO CREAM:
2. Place the avocado, lemon juice, olive oil, garlic, salt, and black pepper in a food processor and process until very smooth, 1–2 minutes.
3. Slowly add the water and continue processing until the dressing is thick and creamy.
4. ASSEMBLE THE SALAD:
5. Divide the greens between two serving plates. Top with the sliced turkey, red onion, cucumber, and green olives. Drizzle over the avocado dressing and serve.
Stored separately, the turkey, salad, and dressing will keep for 3 days in the refrigerator.
Serving Size: Makes 2 servings, about 3 cups of salad per serving with 3 oz turkey breast
Number of Servings: 2
Recipe submitted by SparkPeople user CINDY_LU_WHO.
2. Place the avocado, lemon juice, olive oil, garlic, salt, and black pepper in a food processor and process until very smooth, 1–2 minutes.
3. Slowly add the water and continue processing until the dressing is thick and creamy.
4. ASSEMBLE THE SALAD:
5. Divide the greens between two serving plates. Top with the sliced turkey, red onion, cucumber, and green olives. Drizzle over the avocado dressing and serve.
Stored separately, the turkey, salad, and dressing will keep for 3 days in the refrigerator.
Serving Size: Makes 2 servings, about 3 cups of salad per serving with 3 oz turkey breast
Number of Servings: 2
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Nutritional Info Amount Per Serving
- Calories: 467.6
- Total Fat: 36.6 g
- Cholesterol: 36.2 mg
- Sodium: 471.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 9.7 g
- Protein: 18.9 g
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