Turkey and Avocado Salad with Mixed Greens

Ingredients

• Turkey breast (sliced) 5 oz
• Avocado 1/4 medium
• Mixed greens 2 cups
• Cherry tomatoes 1/2 cup
• Olive oil 1 tbsp
• Balsamic vinegar 1 tsp

Method

1. Prepare the ingredients. Wash the mixed greens thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel or use a salad spinner. Rinse the cherry tomatoes and slice them in half. Cut the avocado into quarters, remove the pit, and scoop out one quarter of the avocado flesh. Slice the avocado into bite-sized pieces.
   Tip: Drying the greens well helps the dressing stick better and prevents the salad from becoming soggy.
2. Assemble the salad base. Place the 2 cups of mixed greens in a large salad bowl or plate. Add the halved cherry tomatoes evenly over the greens. Then, add the sliced avocado pieces on top.
   Tip: Arrange the ingredients evenly for a colorful presentation and balanced bites.
3. Add the turkey breast. Take the 5 ounces of sliced turkey breast and tear or cut it into bite-sized strips or chunks. Scatter the turkey pieces evenly over the salad.
   Tip: If you prefer, you can warm the turkey slightly in a microwave for 15-20 seconds, but serving it cold is also delicious.
4. Prepare and add the dressing. In a small bowl or cup, combine 1 tablespoon of olive oil with 1 teaspoon of balsamic vinegar. Whisk or stir well until fully combined. Drizzle the dressing evenly over the salad.
   Tip: Add salt and pepper to taste if desired, but keep it light to maintain the clean flavors.
5. Toss and serve. Gently toss the salad with tongs or two large forks to mix the dressing evenly with the ingredients without mashing the avocado. Serve immediately for the freshest taste.
   Tip: Toss gently to keep avocado pieces intact and maintain the salad’s texture.

Pro tips

• Use ripe but firm avocado to avoid mushy texture in the salad.
• Dry greens thoroughly to prevent watery salad and help dressing adhere better.