Turkey and Avocado Salad in a Bread Shell

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Serves: 4

Ingredients
Instructions

4 (6-inch) round sourdough or French bread loaves* 2 large, ripe Fresh California Avocados 1 Tbsp. lemon juice 1 (5 to 10 oz.) bag mixed lettuces** 3/4 lb. Smoked or roasted turkey or chicken, cut into strips 1/2 cup Dried cherries or cranberries 1/2 cup light honey Dijon dressing 24 Prepared bread shells (6-inch)

Using a serrated knife, cut about 3/4 inch off the top of each loaf of bread.
Form bread bowls by tearing out the interior of each loaf, leaving just a 1/2 inch shell on the bottom and sides. Set aside.
Peel, seed and cut avocados into chunks; toss gently with lemon juice. Reserve.
In large bowl, combine remaining ingredients and toss well.
Gently fold in reserved avocado chunks.
Fill each bread shell with the salad mixture, creating a slight mound on top. Serve immediately.

Serving Suggestions:
Also great as an entrée salad without the bread shell.

*Available at upscale supermarkets or your local bakery

**Or use 8 cups of chopped mixed lettuces

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.

*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.