Cold turkey with avocado and salad is a fresh dish that can also be made using leftovers. If you’ve made oven-baked turkey thighs and have some left, you can make this salad, which will be much appreciated, even great for a beach picnic.
Since I love avocado and had one ready to use, I decided to include it with other vegetables, and it turned out great, so I really recommend this cold turkey with avocado and salad.
If you like turkey but never know how to cook it, here are some ideas to prepare it in tasty ways, and then let’s dive into how to make the cold turkey with avocado right after the photo!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cold Turkey with Avocado and Salad
- 14 oz turkey breast (or thigh or drumstick)
- 3 1/2 oz lettuce
- 1 red bell pepper
- 3 1/2 oz plain yogurt (or Greek yogurt)
- 4 oz sweet corn (canned)
- 2 carrots
- 1 avocado
- 12 black olives (or Taggiasca olives)
- 2 pinches salt
- to taste lemon juice
Preparation of Cold Turkey with Avocado and Salad
To prepare Cold Turkey with Avocado and Salad, if you have leftover turkey from another dish, shred it or cut it into slices and then break the slices into pieces.
If you need to start with raw turkey and have purchased turkey breast slices, grill them for a few minutes on each side and then cut them into strips.
If you have a thigh or drumstick, you can cook it in a pressure cooker (or regular pot) by adding a little liquid and a drizzle of extra virgin olive oil, your preferred spices, and cook for 20 minutes from when the pot reaches pressure.
In a regular pot, brown the whole piece with extra virgin olive oil, then deglaze with white wine, and when evaporated, add half a glass of water.
Add some aromatic herbs and coarse salt, cover with a lid, and cook, turning occasionally, for at least 40 minutes.
Once cooked, remove it from the pot while still hot and shred using a fork.
Peel the carrots, then slice them thinly and cut into matchsticks to make them thin.
Cut the avocado in half, then twist it to separate, remove the pit, and scoop out the flesh with a spoon.
Cut the flesh into slices, then into pieces, and immediately drizzle with lemon juice to prevent browning.
Remove the stem from the bell pepper, eliminate the white filaments and seeds, then slice and dice.
Drain the sweet corn from its preservation liquid.
At this point, you will have everything ready to assemble the Cold Turkey with Avocado and Salad, so place the turkey in a large salad bowl.
Wash, dry, and chop the green salad, and add to the turkey along with the carrots.
Continue by adding the corn, pepper cubes, avocado, and pitted black olives, then season with salt (and black pepper if desired) and the plain or Greek yogurt.
If you wish, you can also add a few tablespoons of extra virgin olive oil and some basil leaves.
Serve the turkey and avocado salad immediately or store it in the fridge until ready to serve.
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How to store Cold Turkey with Avocado and Salad
You can store it in the refrigerator for 1 day. If you need to store it longer, do not add the avocado or salad as they lose freshness quickly.
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FAQ
Can I not add yogurt?
You can skip the yogurt, but I recommend replacing it with mayonnaise or spreadable cheese like robiola or Philadelphia.
What aromatic herbs can I use?
Turkey and generally white meats go very well with rosemary, sage, parsley, and why not, a clove of garlic.
