Turkey and avocado salad with cranberry dressing

Cooking Salads Turkey and avocado salad with cranberry dressing

Use up your Christmas leftovers in this fast and fresh salad.

Lables: Low carb Low sugar Lower gi
  1. Preheat the oven to 200C. Combine the garlic and 1/4 cup (60ml) oil in a bowl. Season and brush over the bread slices. Place the bread on a baking tray and bake for 15 minutes or until golden and crisp. Set aside to cool.
  2. For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl. Season and whisk to combine.
  3. To serve, assemble the remaining ingredients on a platter and break the croutons over the salad. Drizzle with the cranberry dressing to serve.

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1 garlic clove, finely chopped
100ml olive oil
3 x 5mm-thick sourdough slices
2 tsp red wine vinegar
2 tbs whole berry cranberry sauce
2 celery stalks, shaved
120g mixed baby salad leaves
400g cooked, cooled turkey meat, sliced or shredded
1/4 cup slivered almonds, toasted
1 avocado, halved, sliced

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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