Avocado Turkey Salad Sandwich Recipe

Avocado Turkey Salad Sandwich Recipe
I think that a lot of cooks overlook a wonderful, cost-effective meat. Most people just serve turkey for holidays and special occasions. I think that a turkey is a bird for all seasons.

Many cooks feel overwhelmed at the idea of cooking a turkey. Yet, a turkey is not difficult to prepare, especially if you spatchcock it. I am a recent convert to the idea of spatchcocking a turkey, especially if you don't have to worry about presentation.

Basically, spatchcocking is removing the turkey's backbone with a heavy pair of kitchen shears, or in my case, by any means necessary, then cooking the butterflied turkey in a hot oven. The turkey is laid out, cavity down, and flattened on a rack that is in a large rimmed baking sheet. I found my instructions on a post from The Food Lab. I'll include a resource link at the end of the article.

After it's cooked, how do you serve all of that luscious turkey meat. Of course, there is the lovely turkey dinner. How about sliced turkey sandwiches? For those little bits and pieces, nothing is quite like turkey salad! This salad strays away from the traditional recipe. Part of the mayonnaise is replaced with the rich goodness of avocado. It is simply yummy!


Avocado Turkey Salad Recipe

Ingredients:

1 avocado seeded and peeled
1/4 cup mayonnaise
1/2 teaspoon garlic salt
1/4 teaspoon Berbere seasoning (Berbere is a hot Ethiopian spice.)
A generous squeeze of fresh lemon, to taste. (I used about a tablespoon.)
1/4-1/3 cup finely chopped celery
1/4-1/3 cup finely chopped bell pepper (I used an orange pepper.)
1/4-1/3 cup finely chopped onion
1/4-1/3 cup finely chopped apple with peel (I used Gala.)
2 cups chopped cooked turkey (I used a medium chop. It's okay to use chicken.)


Method:

In a large bowl, mash the avocado until it is mostly smooth. You shouldn't have big chunks, but small ones are fine. Add the mayonnaise, garlic salt, Berbere seasoning, and lemon juice to the mashed avocado and stir it together. This is the dressing mix. Pour the celery, pepper, onion, and apple into the dressing mix and combine it. Finally, stir in the chopped turkey until all of the ingredients in the bowl are completely mixed. You may add more mashed avocado or mayonnaise if you need more moisture. Taste the salad and adjust the seasonings.

Variations:
*Add chopped, pickled jalapenos for extra heat.
*Stir in cooked bacon bits.
*For extra crunch, add toasted nuts or seeds. Pecans, walnuts, and pumpkin or sunflower seeds work well.

Now, you might not have turkey, but possibly have some leftover chicken that needs a good makeover. This is a wonderful recipe to breathe new life (so to speak) into a rotisserie chicken or other cooked chicken. I like a lot of veggies in my turkey or chicken salad, so I used the larger amount of veggies and apple. It is healthier, plus it stretches the meat (as my mom used to say) to make more sandwiches. Enjoy your sandwiches!

Reference:
Here is a good article from the Food Lab at Serious Eats. It gives directions for spatchcocking a turkey. You can have a 13 pound turkey perfectly roasted in under 2 hours. Seriously!
Serious Eats Spatchcocking a Turkey



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You Should Also Read:
Berbere Seasoning Ideas
Broccoli Salad Recipe
Double Cheese Grilled Turkey Sandwich Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.