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

Ready in an hour and 20 minutes
Recipe Turkey breast salad with avacado cream

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

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  • 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


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.


  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.

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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.

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