Romaine and Turkey Salad with Creamy Avocado Dressing
Kristen
Chop oven-roasted turkey breast from the deli counter into chunks for a quick start on this salad. With crisp parmesan toasts, it’s a complete meal.
ingredients
- 1/4 cup low-fat buttermilk
- 1 tablespoon light mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 garlic clove, peeled
- 1/2 ripe peeled avocado, seeded and coarsely mashed
- 8 (1/2-ounce) slices diagonally cut French bread (about 1/2 inch thick)
- 1/4 cup (1 ounce) preshredded Parmesan cheese
- 4 cups bagged chopped romaine lettuce
- 2 cups diced roasted turkey breast (about 8 ounces)
- 1/2 cup thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
directions
- 1
Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
- 2
Preheat broiler.
- 3
Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.
- 4
Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.
notes
Cut up the rest of the avocado to put in the salad. No need to add extra garlic - it's already extremely garlicky!
Source: Kristen
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