Turkey and Tomato Salad with Avocado Dressing


There are two types of people – people who like salad dressing, and people who don’t.  I am definitely a salad dressing person – my husband, not so much.  He is perfectly content to sit down to a nice big salad with no dressing.  My older daughter, the same way.  There has to be a lot of cheese on the salad for me to do that…  My younger daughter – just like me – carrots are just a means to get the ranch dressing into her mouth.

I saw this recipe in Cooking Light – and was stuck on the dressing.  The funny part is the title of the recipe had no mention of the dressing what-so-ever.  I adapted the salad slightly to what I had in the house that evening – but I have to admit, for me, it was all about the dressing.  This dressing was so delicious, I was eating it with a spoon.  It was ridiculously creamy, and the avocado flavor was amazing – mixed in with the garlic – wow, what a treat.  I can’t wait to make that dressing again – even if I am the only one in the house to eat it.


  • 1/4  cup  low-fat buttermilk
  • 1  tablespoon  light mayonnaise
  • 1  tablespoon  fresh lime juice
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground red pepper
  • 1  garlic clove, peeled
  • 1/2  ripe peeled avocado, seeded and coarsely mashed
  • 4  cups  bagged chopped butter lettuce
  • 2  cups  diced deli, lower-salt turkey breast (about 8 ounces)
  • 1 cup of cherry tomatoes, cut in half


Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.

Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat.

Serves 4

For a printer-friendly version of this recipe, please click here:  Turkey and Tomato Salad with Avocado Dressing

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