Recipe: Roast Turkey Breast and Avocado Cream on a Bed of Greens

Don’t save turkey for the holidays! This recipe proves that turkey is perfect — and perfectly tasty — all year round!

Ingredients

• 1 avocado, peeled and pitted
• Juice of 1 large lemon
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, peeled
• 1 pinch sea salt
• 1 pinch freshly ground black pepper
• 3 to 4 tablespoons filtered water
• 6 cups mixed baby greens
• 6 ounces sliced roasted turkey breast
• 1/2 small red onion, thinly sliced
• 1 pickling cucumber, thinly sliced
• 10 whole green olives, pitted and chopped

Directions

Avocado cream:

1. Place the avocado, lemon juice, olive oil, garlic, salt and black pepper in a food processor and process until very smooth, 1 to 2 minutes.
2. Slowly add the water and continue processing until the dressing is thick and creamy.

Salad:

1. Divide the greens between two serving plates.
2. Top with the turkey, red onion, cucumber and green olives.
3. Drizzle the salad with the avocado dressing and serve.

*Store leftover turkey salad and the dressing separately in sealed glass containers, for up to three days in the refrigerator.

Nutrition information (per serving)

Makes 2 servings

Calories: 494
Fat: 38 g
Saturated fat: 5 g
Cholesterol: 46 mg
Fiber: 9 g
Protein: 25 g
Carbohydrate: 19 g
Sodium: 526 mg

— Recipe courtesy of Mark Hyman, MD.