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Turkey-Avocado Salad

average rating is 3 out of 5, based on 150 votes

This Turkey-Avocado Salad is perfect as a standalone lunch or dinner. Pair it with a small side of whole-grain crackers or a light soup for a more filling meal. For added crunch, top with a few crushed almonds or sunflower seeds.

Serves

Prep Time

N/A

Total Time

N/A

Calories

350 Protein

28 Fat

18 Carbs

12 Tags:

Turkey salad avocado salad low-calorie meal high-protein salad diabetic-friendly recipe weight loss meal lean turkey healthy greens low-fat salad

Ingredients

1 lb lean ground turkey breast (organic or conventional)
4 cups mixed greens (such as spinach, kale, or arugula, organic)
1/2 avocado, diced (organic or conventional)
1/4 cup red bell pepper, chopped (organic)
1/4 cup cucumber, sliced (organic)
1 tablespoon olive oil (organic)
1 tablespoon apple cider vinegar (organic)
1 tablespoon fresh lime juice (organic)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste

Directions

Heat a non-stick skillet over medium heat. Add the lean ground turkey and cook, breaking it apart with a spatula, until fully cooked (about 6-8 minutes). Season with cumin, garlic powder, salt, and pepper.
In a large bowl, combine mixed greens, diced avocado, chopped red bell pepper, and sliced cucumber.
In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, salt, and pepper.
Once the turkey is cooked, add it to the salad bowl with the fresh vegetables and avocado.
Drizzle the dressing over the salad and toss gently to combine, making sure the ingredients are evenly coated.
Serve immediately or chill in the fridge for 10-15 minutes for a refreshing, cool salad.