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Roast Turkey Breast and Avocado Cream On A Bed Of Greens

Serves: 2

Prep Time: 20 minutes

Cook Time: None

The light, refreshing dressing for this dish is a healthy source of monounsaturated fats and keeps well in the fridge. Make it ahead of time, store for up to two to three days, and enjoy with this dish or some fish or chicken. Avocados and olives are rich in healthy monounsaturated fats.

Yield: 2 Ready in 20 minutes

Cuisine: Brain HealingMain Ingredient: Turkey

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 2

-- AVOCADO CREAM DRESSING --

1 largeavocado; peeled and pitted

1/4 cuplemon juice; freshly squeezed

3 tbsp.Extra-virgin olive oil

1 cloveGarlic; minced

1 pinchSea salt

3 pinchBlack Pepper; freshly ground

3 1/2 tbsp.Water

-- SALAD YUM YUM --

6 cupgreens; fresh baby mixed

8 ounceroast turkey breast

1/2 smallred onion; sliced

1 pickling cucumber; sliced

10 green olives; chopped

Roast Turkey Breast and Avocado Cream On A Bed Of Greens Preparation

In a food processor, blend avocado, lemon juice, olive oil, garlic, salt, and pepper, slowly

adding the water and processing until the dressing has a creamy consistency. Place fresh baby mixed greens on two serving plates and top with roast turkey breast, red onion, cucumber, and green olives. Add the avocado cream dressing.