Ingredients
cooked turkey breast, sliced or diced (1 pound)
large eggs, hard-boiled and quartered (4)
avocado, diced (1 large)
cherry tomatoes, halved (1 pint)
cucumber, sliced (1 medium)
green lettuce leaves (3 cups)
olive oil (2 tablespoons)
lemon juice (1 tablespoon)
salt and black pepper to taste
Instructions
Wash and dry lettuce leaves, slicing or tearing into bowls.
Dice cooked turkey and set aside.
Halve cherry tomatoes and slice cucumber.
In a small bowl, whisk olive oil, lemon juice, and a pinch of salt and pepper to make the dressing.
Assemble salad by layering lettuce, turkey, eggs, avocado, tomatoes, and cucumber.
Drizzle with dressing just before serving.
Notes
Use rotisserie turkey or leftover roasted turkey for convenience.
For egg-free version, swap quail eggs or tofu cubes.
Store in an airtight container for up to 2 days—keep dressing separate to preserve crunch.
Add croutons or shredded cheese for extra texture and flavor.
- Prep Time: 15
- Category: High Protein Meals
- Method: Assembling
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 190mg