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

Method:

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.