Turkey and Avocado Salad

Turkey salad gets a flavor boost from peppery arugula, spring peas and citrus served in an avocado boat.



  • Dressing
  • 1/3 cup extra virgin olive oil
  • 2 large lemons - juice and zest
  • 1 tsp dry mustard
  • 1/4 cup honey
  • 3 spring onions, cut into thin rings
  • 1 tsp salt to taste
  • grinding black pepper
  • Salad Ingredients
  • 1 pound cooked boneless turkey breast, cubed to make 2 cups
  • 1 cup fresh or frozen peas
  • 1 cup arugula leaves torn into small pieces
  • 2 ripe avocados
  • 1/4 cup sliced almonds


  1. In a small bowl, whisk together the olive oil, 4 tablespoons of lemon juice, the zest, dry mustard, honey, onions, salt and pepper. Set aside.
  2. In a separate bowl combine the turkey, peas, arugula and toss to combine well. Pour dressing over the chicken mixture and toss well. Set aside.
  3. Cut avocado in half and remove pit. Use a large spoon and remove the halves from their skins by inserting the spoon between the skin and the pulp and following the contour of the halves. Place halves in a bowl and pour remaining lemon juice over them and toss them gently to coat them well.
  4. Arrange the avocado halves on each of 4 salad plates and divide and fill the halves with the turkey mixture. Garnish with the almonds.
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