Diced roast turkey combined with seasoned, mashed California Avocado makes a delicious, easy turkey salad or turkey sandwich. For a traditional Thanksgiving taste include some cranberry sauce, or for a California twist add a little boysenberry jam. This sandwich is loaded good stuff including an excellent source of protein (60% DV), dietary fiber (29% DV), potassium (20% DV), and B vitamins: B1 (25% DV), B2 (30% DV), B3 (100% DV), B6 (50% DV), and B12 (30% DV).
California Avocado Turkey Sandwich
Nutritional Highlights (per serving)
|4||slices||seeded whole grain bread|
|2||Tbsp.||seedless boysenberry jam or cranberry sauce|
|2||butter leaf lettuce leaves|
|1||ripe, Fresh California Avocado, seeded, peeled and sliced|
|1/8||tsp.||salt, or to taste|
|1||cup||diced roasted turkey|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Toast the bread slices if desired. Top half of the bread slices with a lettuce leaf; trim or fold any excess lettuce.
- Top lettuce leaves with jam or sauce; set aside.
- Reserve about one-third of the avocado slices. Mash the remaining avocado slices in a medium bowl and stir in salt to taste.
- Stir diced turkey and celery into the mashed avocado. Taste and adjust seasonings if desired (see variations).
- Spread the turkey mixture over the jam layer.
- Top with reserved avocado slices and the remaining bread slices. Serve immediately.
- Fresh herbs make a nice addition to the turkey salad. Try our California Avocado Turkey Salad.
Serving Suggestion: Serve with seasonal fresh fruit.
Beverage Pairing: Cranberry juice cocktail.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 27 mcg; Vitamin C 11 mg; Calcium 87 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 158 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 6%; Iron 15 %; Vitamin D 0%