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 from Functional Medicine Director Mark Hyman, MD, proves that turkey is perfect (and tasty!) all year around!

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


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
½ small red onion, thinly sliced
1 pickling cucumber, thinly sliced
10 whole green olives, pitted and chopped


  1. Make the avocado cream: 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. Slowly add the water and continue processing until the dressing is thick and creamy.
  2. Make the salad: Divide the greens between two serving plates. Top with the turkey, red onion, cucumber and green olives. Drizzle the salad with the avocado dressing and serve. Store the turkey salad and the dressing separately in sealed glass containers, for up to 3 days in the refrigerator.

Nutritional 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

Advertising Policy

— Recipe courtesy of Mark Hyman, MD 

Advertising Policy