Turkey Club Salad With Avocado And Mayo Recipes

TURKEY CLUB SALAD WITH AVOCADO DRESSING

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 AND MAYO

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
• Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary.
• Heat grill pan over medium-high heat until hot.
• Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces.
• Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips.
• Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
• Toss just before serving and serve remaining dressing on the side.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

AVOCADO TURKEY SALAD

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.

TURKEY CLUB SALAD WITH AVOCADO DRESSING

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.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.