21 December 2020 | Raidis Estate, Raidis Recipes | Raidis Estate
Boxing Day Turkey and Avocado Salad
We all want less waste in general these days and creative ways to re-purpose some of that Christmas Turkey leftover from Christmas Day!
Keep the fun rolling this year on Boxing Day with a delicious Turkey and Avocado salad which will make the perfect lazy lunch at home or packed up and down at the beach or for a lighter style dinner after the madness of Christmas.
What you’ll need:
1 garlic clove, finely chopped
100ml olive oil
3 x 5mm-thick sourdough 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
Preheat the oven to 200°C. 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.