Turkey Club Salad With Avocado And Mayo Recipes

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TURKEY CLUB SALAD WITH AVOCADO DRESSING



Turkey Club Salad with Avocado Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 14

12 slices microwave ready sliced bacon (recommended: Ready Crisp bacon)
3 hearts romaine lettuce
2 cups pea shoots, radish spouts or bean spouts
3 plum tomatoes, sliced
1/2 medium red onion, chopped
Salt and pepper
1 1/2 pounds rotisserie turkey breast or thick sliced deli roast turkey breast
2 ripe Hass avocados
1 lemon, zested and juiced
1 clove garlic
1 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 teaspoons hot sauce (recommended: Tabasco sauce), eyeball it

Steps:

  • Crisp the bacon in microwave according to package directions. Remove from microwave and chop. Of course, any bacon or turkey bacon which you have on hand may be substituted. These pre-rendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.
  • Chop romaine lettuce and arrange on large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce then arrange the tomatoes and chopped red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter chopped bacon onto salad.
  • Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
  • Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl. Add the zest and juice of 1 lemon to the food processor. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor. Place lid on the food processor and turn it on. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce. Stop processor, taste dressing and adjust seasonings. Pour dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.

TURKEY CLUB SALAD WITH AVOCADO DRESSING



Turkey Club Salad with Avocado Dressing image

Yield 4 servings

Number Of Ingredients 14

12 slices Ready Crisp bacon or other microwave-ready sliced bacon
3 romaine lettuce hearts
2 cups pea shoots, radish spouts, or bean spouts
3 plum tomatoes, sliced
1/2 medium red onion, chopped
Salt and freshly ground black pepper
1 1/2 pounds rotisserie turkey breast or thick-sliced deli roast turkey breast
2 ripe Hass avocados
Zest and juice of 1 lemon
1 garlic clove
1 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil (EVOO)
2 teaspoons Tabasco sauce (eyeball it)

Steps:

  • Crisp the bacon in the microwave according to package directions. Remove it from the microwave and chop it. Of course, any bacon or turkey bacon that you have on hand may be substituted. These prerendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.
  • Chop the romaine lettuce and arrange on a large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce, then arrange the tomatoes and red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter the chopped bacon onto the salad.
  • Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick-cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
  • Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into the bowl of a food processor. Add the lemon zest and juice to the food processor. Chop the garlic on a cutting board and mash with 1 teaspoon salt to make a paste. Add the garlic paste to the food processor. Add the red wine vinegar. Place a lid on the food processor and turn it on. While the blade is spinning, stream in EVOO and add hot sauce. Stop the processor, taste the dressing, and adjust the seasonings. Pour the dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.

TURKEY-AVOCADO CLUBS



Turkey-Avocado Clubs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 Hass avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small English cucumber, sliced

Steps:

  • Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
  • Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
  • Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.

Nutrition Facts : Calories 418, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 1,349 milligrams, Carbohydrate 39 grams, Fiber 14 grams, Protein 31 grams

AVOCADO TURKEY SALAD



Avocado Turkey Salad image

Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup canola oil
2 tablespoons sour cream
1 tablespoon heavy whipping cream
1/4 teaspoon salt
1/8 to 1/4 teaspoon minced garlic
3 cups torn mixed salad greens
2 cups cubed cooked turkey breast
1 medium ripe avocado, peeled and chopped
1 cup grape tomatoes, halved
Coarsely ground pepper

Steps:

  • In a large bowl, whisk the first 5 ingredients until smooth. Add the greens, turkey, avocado and tomatoes; toss to coat. Top with coarse ground pepper. Serve immediately.

Nutrition Facts : Calories 225 calories, Fat 17g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein.

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