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Romaine and Turkey Salad with Creamy Avocado Dressing


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  • 1/4 c. low-fat buttermilk
  • 1 TBSP light mayonnaise
  • 1 TBSP fresh lime juice
  • 1/2 tsp. salt
  • 1/8 tsp. ground red pepper
  • 1 garlic clove, peeled
  • 1/2 ripe peeled avocado, seeded and coarsely mashed
  • 8 (1/2 oz.) slices diagonally cut French bread (about 1/2 inch thick)
  • 1/4 c. (1 oz.) preshredded Parmesan cheese
  • 4 c. bagged chopped romaine lettuce
  • 2 c. diced roasted turkey breast (about 8 oz.)
  • 1/2 c. thinly sliced green onions
  • 2 TBSP chopped fresh cilantro



Step 1

Combine the first 7 ingredients in a blender and process until smooth, scraping sides. Set aside. Preheat boiler. Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 ½ teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned. Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.

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