Roast Turkey Breast and Avocado Cream on a Bed of Greens

Roast Turkey Breast and Avocado Cream on a Bed of Greens
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Roast Turkey Breast and Avocado Cream on a Bed of Greens calories by ingredient


Introduction

Recipe is from Dr. Mark Hyman 10 Day Detox plan Recipe is from Dr. Mark Hyman 10 Day Detox plan
Number of Servings: 2

Ingredients

    Avocado - 1 whole, 150 grams
    Lemon, fresh squeezed, juice of one whole lemon
    *Extra Virgin Olive Oil, 3 tbsp
    Garlic, 1 clove, peeled
    Water, 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 sliced
    Pickling Cucumber, 1 small, thinly sliced
    Green Olives 10 Whole Olives,

Directions

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, 12 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.