Say goodbye to boring salads! 🥑🥚🍗 This Protein-Packed Turkey Avocado Salad is your new go-to: juicy turkey, creamy avocado, and perfectly cooked eggs, all tossed in a tangy yogurt-mustard dressing. Quick, fresh, and totally drool-worthy! 😋
Ingredients for Turkey Avocado Salad
Salad:
-
3 hard-boiled eggs
-
2 roasted turkey breast (about 150-200 g / 7-8 oz)
-
¾ cup canned green peas (drained)
-
½ fresh medium cucumber (diced)
-
1 small pickled cucumber (diced)
-
½ small red onion (thinly sliced)
-
1 avocado (cubed, drizzled with lemon juice to prevent browning)
Dressing:
-
½ cup Greek yogurt
-
1 Tbsp Dijon mustard
-
Optional: squeeze of lemon, drizzle of honey, salt & pepper to taste
🥗Step-by-Step Instructions
-
Cook the eggs – Place eggs in a pot of water. Bring to a boil, then simmer for 10 minutes. Drain, cool, peel, and cut into quarters.
-
Prepare the turkey – Slice roasted turkey breasts into bite-sized pieces.
-
Chop the veggies – Dice cucumber, pickled cucumber, avocado, and red onion. Drain canned green peas.
-
Make the dressing – In a small bowl, whisk together Greek yogurt and Dijon mustard. Add a pinch of salt, pepper, honey, and a squeeze of lemon if desired.
-
Assemble the salad – In a large bowl, combine turkey, eggs, peas, cucumber, pickles, onion, and avocado. Drizzle with dressing.
-
Toss gently – Mix everything carefully so the avocado doesn’t mash. Taste and adjust seasoning if needed.
-
Serve – Divide into 2 bowls and enjoy immediately.
💡 Tips & Variations
Tips:
-
Keep avocado fresh: Toss avocado cubes with a little lemon juice to prevent browning.
-
Meal prep friendly: Store the salad and dressing separately for up to 2 days. Combine just before eating.
-
Egg prep shortcut: Make eggs ahead of time or use store-bought hard-boiled eggs to save time.
-
Add crunch: Sprinkle toasted nuts or seeds on top for extra texture.
Variations:
-
Vegetarian option: Swap turkey for chickpeas or tofu.
-
Extra veggies: Add cherry tomatoes, bell peppers, or shredded carrots.
-
Flavor twist: Use a flavored yogurt (like herb or garlic) or add fresh herbs like dill, parsley, or chives to the dressing.
-
Spicy kick: Mix in a dash of Hot Sauce Adjika or cayenne to the dressing.
🍽️ Serving Suggestions
-
As a main meal: Serve the turkey avocado salad on its own for a light but filling lunch or dinner.
-
With bread: Pair with whole-grain bread, pita, or crackers for extra carbs.
-
In a wrap: Use the turkey avocado salad as a filling for a tortilla or lettuce wrap.
-
Meal prep: Portion into containers for grab-and-go lunches during the week.
Explore Healthy Eats
Arugula Salad with Jamón and Caramelized Pears
Instant Pot Oatmeal Recipe (Gluten-Free and Vegan)
Healthy Vegan Caesar Dressing – No Oil, No Dairy!
Stuffed Sweet Potatoes with a Hint of Orange
Mediterranean Tuna Bean Salad (Ready in 15 Minutes)
Tomato Salad with Creamy Burrata and Sweet Peach Dressing
Protein-Packed Turkey Avocado Salad Recipe
Equipment
- 1 mixing bowl
Ingredients
Salad:
- 3 hard-boiled eggs
- 2 roasted turkey breast (about 150-200 g / 7-8 oz)
- ¾ cup canned green peas (drained)
- ½ fresh medium cucumber (diced)
- 1 small pickled cucumber (diced)
- ½ small red onion (thinly sliced)
- 1 avocado
Dressing:
- ½ cup Greek yogurt
- 1 Tbsp Dijon mustard
- Optional: squeeze of lemon, drizzle of honey, salt & pepper to taste
Instructions
- Place eggs in a pot of water. Bring to a boil, then simmer for 10 minutes. Drain, cool, peel, and cut into quarters.
- Slice roasted turkey breasts into bite-sized pieces.
- Dice cucumber, pickled cucumber, avocado, and red onion. Drain canned green peas.
- In a small bowl, whisk together Greek yogurt and Dijon mustard. Add a pinch of salt, pepper, honey, and a squeeze of lemon if desired.
- In a large bowl, combine turkey, eggs, peas, cucumber, pickles, onion, and avocado. Drizzle with dressing.
- Mix everything carefully so the avocado doesn’t mash. Taste and adjust seasoning if needed.
- Divide into 2 bowls and enjoy immediately.