Roast Turkey Breast & Avocado Cream

This diet is part of my paleo diet program. Definitely not for those on my intermittent fasting weight loss program during the losing phase. This is a healthy meal but with a higher fat level. Great if you still have some turkey left over and are looking for something else to do with it!

Prep Time: 20 minutes | Cook Time: none | Serves: 2

Avocado Cream
1 avocado, pitted and chopped
juice of 1 large lemon
3 tablespoons extra virgin olive oil
1 garlic clove, peeled
sea salt and freshly ground pepper to taste
3–4 tablespoons water

6 cups mixed baby greens
6 ounces roasted turkey breast, sliced
Β½ small red onion, thinly sliced
1 pickling cucumber, thinly sliced
10 green olives, pitted and chopped


1. Place the avocado, lemon juice, olive oil, garlic, salt, and black pepper in a food processor and process until very smooth,
2. Slowly add the water and continue processing until the dressing is thick and creamy.
3. Divide the greens between the two serving plates. Top with the sliced turkey, red onion, cucumber, and green olives. Drizzle the avocado dressing over the salad and serve. Stored separately, the turkey salad and dressing will keep for 3 days in the refrigerator.

Nutritional analysis per serving (3 ounces turkey, Β½ cup avocado cream, about 3Β½ cups of salad): calories 494, fat 38g, saturated fat 5g, cholesterol 46mg, fiber 9g, protein 25g, carbohydrates 19g, sodium 526mg