Turkey Club Salad with Avocado and Mayo |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A classic American sandwich gets a makeover: The avocado dressing has an inviting creaminess to it, and the crunchy grilled croutons are a revelation. Ingredients:
6 bacon slices |
1 ripe 6-to 8-ounces avocado, pitted and peeled |
1/4 cup mayonnaise |
1/3 to 1/2 cup water |
3 tablespoons fresh lemon juice |
1 (6-inch) piece baguette or italian loaf, halved lengthwise |
2 tablespoons olive oil, divided |
1 pound turkey cutlets |
1 (10-ounces) bag chopped romaine |
2 cups shredded cabbage or coleslaw mix |
2 medium tomatoes, chopped |
Directions:
1. Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
2. Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary.
3. Heat grill pan over medium-high heat until hot.
4. Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces.
5. Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips.
6. Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
7. Toss just before serving and serve remaining dressing on the side.
|
|