Recipe: Turkey and avocado salad with cranberry dressing
How to Make:
- 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.
- For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl. Season and whisk to combine.
- To serve, assemble the remaining ingredients on a platter and break the croutons over the salad. Drizzle with the cranberry dressing to serve.
Time for preparing:
4 min.
Servings:
2
Ingredients:
- 1 garlic clove, finely chopped
- 100ml olive oil
- 3 x 5mm-thick sourdough bread 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
