3-1/2 lbs COOKED or PULLED TURKEY BREAST, shredded
1/4 c freshly squeezed lemon juice
2 c small dice celery
2 c small dice scallions
1 c chopped fresh cilantro leaves
3 Medium red bell peppers, seeded and finely chopped
1-1/2 c mayonnaise
Salt and ground black pepper To taste
6 Each ripe medium avocadoes, halved and seeded
1/4 c fresh lemon juice
3 Each ripe medium avocados, seeded, peeled and diced
Lettuce leaves, crisp As needed
1 c silvered almonds, toasted
Toss cooked/pulled turkey with lemon juice in a large bowl. Add celery, onions, cilantro, bell pepper, mayonnaise, salt and pepper.
Cover and refrigerate at least, 1 hour.
Prepare avocado half shells. Generously drizzle with lemon juice to prevent browning and enhance flavor.
ASSEMBLY and SERVICE
For service: gently toss turkey salad with diced avocado.
Arrange lettuce leaves on individual chilled salad plates.
Place avocado half-shell on lettuce and fill with turkey salad.
Garnish with almonds.