Cilantro Turkey Salad in the Half Shell

Culinary Setting
Professional
Meal Type
Lunch
Servings
12
Product
Cooked Turkey

Ingredients

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

Directions


 



TURKEY SALAD



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.




AVOCADO  SHELLS



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.