Turkey Club Salad With Avocado Dressing Recipes

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 TURKEY WING VINAIGRETTE

Steps:

• Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
• Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
• In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle the salad with Turkey Wing Vinaigrette.
• In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes.
• Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm.

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, STRAWBERRY & AVOCADO SALAD

Steps:

• Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly.
• Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season.
• Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.

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.

TURKEY CLUB SALAD WITH AVOCADO DRESSING

Steps:

• Crisp the bacon in the microwave according to package directions. Coarsely chop bacon.
• Chop the lettuce and arrange on a large platter. Arrange bean sprouts over lettuce. Arrange tomatoes and onion on top of that.
• Season the salad with salt and pepper.
• Julienne the turkey into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
• For the dressing, halve and then remove the pit from the avocado. 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 cutting board and mash with 1 teaspoon salt to make a paste. Add the garlic paste and the red wine vinegar to the food processor.
• Place the lid on the food processor and turn it on. While the blade is spinning, stream in the olive oil and hot sauce.
• Pour dressing evenly over the salad.