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Turkey and avocado salad with cranberry dressing

Name: Turkey and avocado salad with cranberry dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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 (mesclun); 400g cooked, cooled turkey meat, sliced or shredded; 1/4 cup (35g) slivered almonds, toasted; 1 avocado, halved, sliced

1 rating

15m

Turkey and avocado salad with cranberry dressing

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

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 (mesclun)
400g cooked, cooled turkey meat, sliced or shredded
1/4 cup (35g) slivered almonds, toasted
1 avocado, halved, sliced

Method

1.

Preheat the oven to 200°C. 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.