Salad with Turkey, Avocado and Bacon, American-Style Recipe
This salad is a solid meal in a bowl: juicy turkey, creamy avocado, crispy bacon, and fresh vegetables. In the USA, these “big salads” often replace a full lunch, especially for people who want something lighter than a burger but still substantial. A homemade yogurt-and-mustard dressing gives it character without being overpowering.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- turkey breast - 350 g
- bacon - 4 slices
- lettuce - 120 g
- tomato - 150 g
- cucumber - 120 g
- avocado - 1 piece
- plain yogurt - 80 g
- mayonnaise - 30 g
- mustard - 10 g
- lemon juice - 15 ml
- oil - 15 ml
- paprika ground - 0.5 teaspoons
- garlic - 1 piece
- salt - 0.75 teaspoons
- black pepper freshly ground - 0.5 teaspoons
Main Ingredient:
turkey
Preparation
- Trim the turkey breast of any membranes and cut it into strips or bite-sized cubes. In a bowl, mix the meat with the oil, paprika, half of the salt, and half of the pepper. Set aside for a few minutes.
- Fry the bacon in a pan over medium heat for 6–8 minutes, until browned and crispy. Drain on a paper towel, then once cooled, crumble into smaller pieces.
- In the same pan, using the rendered bacon fat (remove some if there is too much), fry the turkey. Cook for 8–10 minutes over medium heat, stirring, until the pieces are golden on the outside and completely white inside. Set aside to cool slightly.
- Rinse the lettuce and dry it well, then tear into smaller pieces. Cut the tomatoes into halves and slice the cucumber into half-moons.
- Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and dice it. Immediately drizzle with half of the lemon juice so it doesn’t brown.
- In a small bowl, make the dressing: mix the yogurt, mayonnaise, mustard, garlic pressed through a garlic press, the remaining lemon juice, and the remaining salt and pepper. Stir until smooth.
- In a large bowl, arrange the lettuce, tomatoes, cucumber, turkey pieces, avocado, and crumbled bacon. Drizzle with the dressing just before serving and toss gently so you don’t mash the avocado.
Storage
In fridge:
1 days
Freezing:
No
Store the salad components separately: meat, dressing, and chopped vegetables in separate containers in the fridge. Combine and add the avocado just before serving so it stays fresh and doesn’t turn brown.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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