Quick & Easy Recipe: Delicious Avocado Cucumber Turkey Salad

I’ve been struggling with my fatty liver recently, so I decided to eat less sweets and more salads.

As it happens, I’m a big fan of avocados, which can lower total and LDL cholesterol as well as triglycerides, so I’m trying to eat at least a portion of an avocado salad every day.

For that, I looked online for recipes, made two of them, and then adapted them.

Here’s one I really like. You’re probably doing a version of it in the days after Thanksgiving, but if you haven’t tried it already, I’m here to tell you it’s excellent.

You can also use chicken breast instead of turkey.

Here’s my adapted recipe:

1 turkey breast, cooked
2 avocados
1 large cucumber or 4 small, cornichon-type ones
a small can of sweet corn or 1/2 of a medium can
half a long red onion (Rosa Lunga di Firenze) or 3 green onions
a bunch of dill
8 tbsp lemon juice
5 tbsp olive oil
½ tsp salt
¼ tsp black pepper

Instructions

Wash and slice the avocados in half. Remove the flesh with a spoon and chop it lengthwise and widthwise, as you do an onion. Add it to the bowl with the lemon juice and mix the two well together.

Add the olive oil, salt, and pepper.

Peel the cucumbers, slice them in half, and chop them.

Chop the half onion and dill and add them to the bowl.

Strain the sweet corn and add that to the salad too.

Mix it all well.

Enjoy!

N.B. We call that type of red onion a water onion because it’s very mild and pleasant to eat raw.

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Thank you for reading!

To a happier, healthier life,

🙂 Mira