By Penny McDowell
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the lemon vinaigrette. Adjust seasoning to taste and set aside.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
Add the cooked quinoa to the salad bowl and toss gently to combine with the greens, tomatoes, and cucumber.
Slice the medium avocado into chunks and add them to the salad bowl along with the sliced cooked turkey breast.
Drizzle the lemon vinaigrette over the salad and gently toss everything together until well mixed and coated with the dressing.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the salad on individual plates or in a large serving dish. Enjoy your refreshing Turkey & Avocado Quinoa Salad with Lemon Vinaigrette!
How did this recipe turn out? Let others know!
to rate this recipe
By Penny McDowell
This Salad Healthy Lunch Dinner Gluten-Free recipe is ready in 20 minutes and features cooked quinoa, cooked turkey breast, avocado and other delicious ingredients. Contains 450 calories total.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the lemon vinaigrette. Adjust seasoning to taste and set aside.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
Add the cooked quinoa to the salad bowl and toss gently to combine with the greens, tomatoes, and cucumber.
Slice the medium avocado into chunks and add them to the salad bowl along with the sliced cooked turkey breast.
Drizzle the lemon vinaigrette over the salad and gently toss everything together until well mixed and coated with the dressing.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the salad on individual plates or in a large serving dish. Enjoy your refreshing Turkey & Avocado Quinoa Salad with Lemon Vinaigrette!
Calories per Serving: 450
Your Rating:
