Turkey, Egg, & Avocado Salad

Turkey, Egg, & Avocado Salad

Do you ever get to work and are so excited for lunch that you just can’t wait for 11:30 to get here? That was me today. Back at work after a long weekend and looking forward to lunch. I made a bunch of salads over the weekend to bring for lunch this week and they turned out really good. I thought I would share so you too can enjoy salads for lunch with no effort during the week!

 

This salad features roasted turkey breast, avocado, and hard “steamed” eggs over a bed of crisp baby kale, mixed greens, and iceberg lettuce (for extra crunch). I packed some parmesan ranch and crispy fried onions on the side for a topper. It was delicious and filling.

Now many of you might be wondering….make ahead salads that include avocado?? I’ll share with you my trick to keeping them nice and green. First I halve them and then take out the pit. I like to also slice through them to make chunks so all I have to do at work is scoop them out. Then I take a slice of tomato and rub it over the exposed part of the avocado. This keeps them from browning. I store it in my salad container with the cut side down and they are good to go! As you can see from the picture above, I made these salads on Sunday afternoon and here we are Tuesday…still green.

I got these 2 oz containers from amazon to help me when packing lunches. I use them for salad dressings, fruit dips, ketchup, whipped cream…the list goes on. They are awesome!

This is a super simple and filling lunch that we really enjoy. I hope you like it too!

*This recipe will make 5 large single serving salads*

Ingredients

2 roasted turkey breasts, cooled and diced (you could also use chicken breast)

2.5 avocados

5 hard steamed or boiled eggs (pastured if possible)

1 container organic baby kale

1 container organic mixed greens

1 head organic iceberg lettuce

1 bottle organic parmesan ranch (or favorite dressing of choice)

Fried Onion Salad Toppers

  1. Get 5 medium size containers with lids for your salads.
  2. Wash the baby kale in a salad spinner and spin really well to get as much water out as possible. Then divide equally among your containers.
  3. Repeat step 2 with the mixed greens and then the iceberg lettuce (after you chop it up).
  4. Evenly divide your turkey between the containers.
  5. Dice your eggs into large chunks and then divide evenly between the containers.
  6. Cut the avocados in half, remove the pits, then cut slits in them as if you were going to scoop them out but leave them in their skin. You can either slice a lemon or a tomato and then rub it over the exposed part of the avocado to keep it from browning. Place them cut side down in your container.
  7. Evenly divide the salad dressing into 2 oz containers. I used 2 per salad.
  8. Fill one 2 oz container with crispy onions and place it inside each container.
  9. When you are ready to eat, simply scoop out the avocado, pour the dressing over and shake it up. I like to put the lid on and really shake it up. Then top with the crispy onions. Enjoy!

 

It’s What Works For Us is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I only recommend products that I personally use and love!

 

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Dana

I'm a working mom with two adorable (and completely menacing) children. I do my best to make healthy foods and chemical free self care items for my family. Here I share with you, what works for us!

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