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Turkey and avocado salad with cranberry dressing

  • 0:15 Prep
  • 4 Servings


  • 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


  • 1
    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.
  • 2
    For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl. Season and whisk to combine.
  • 3
    To serve, assemble the remaining ingredients on a platter and break the croutons over the salad. Drizzle with the cranberry dressing to serve.

Source: taste.com.au


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