Turkey and Avocado Tostada Salad

Serves 4

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his is a fantastic and easy dinner to make when it’s hot outside. Buy the turkey from our carving card so you don’t have to heat up your kitchen and just combine all the ingredients when you’re ready for dinner.

Ingredients:

• 1 12-ounce bag Nature Sweet cherry tomatoes, quartered
• 1 large ear yellow corn, kernels cut off the cob
• 1/4 medium red onion, minced
• 1/2 small jalapeno pepper, seeded and minced
• 1/4 cup fresh cilantro leaves, lightly packed, minced
• 12 ounces Gelson’s carving cart sliced turkey breast, diced
• 2 tablespoons fresh lime juice, divided
• 1 tablespoon Napa Valley organic olive oil
• 1/4 teaspoon Morton’s kosher salt
• 1/4 teaspoon black pepper
• 1 firm but ripe organic avocado
• 4 ounces Guiltless Gourmet baked blue corn tortilla chips

Instructions:


1. In a salad bowl, combine tomatoes, corn kernels, red onion, jalapeno pepper, cilantro and turkey.

2. Mix one tablespoon of lime juice with olive oil, salt and pepper. Toss it with the salad.

3. Cut avocado around the pit along the seam. Twist halves apart. Use a spoon to scoop out the pit. Make several cuts in a grid pattern down to the skin without cutting through the skin. Use the spoon to scoop the avocado chunks into a shallow bowl. Gently toss with remaining tablespoon of lime juice.

4. Lightly mix avocado chunks in with salad and divide among four salad plates. Garnish top and sides of each salad with one ounce of tortilla chips.

Each 1 1/2-cup serving with 1 ounce of chips contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	360       12 g     2 g     0 g     70 mg  340 g     37 g     7 g     4 g     31 g     13% DV 34% DV 9% DV 13% DV