1 head of romaine lettuce, chopped
2 handfuls of baby spinach, chopped
A handful of sprouts
1 tomato, sliced
½ red onion, chopped
Salt and black pepper
4 slices of streaky bacon, chopped and cooked until crisp
240g leftover roast turkey breast
2 ripe avocados, chopped
Zest and juice of 1 lemon
1 garlic clove
1 tsp salt
2 tbsp red wine vinegar
80ml extra-virgin olive oil
2 tsp Tabasco
- Add the lettuce to a large platter. Arrange a bed of spinach and sprouts on top, then scatter over the tomatoes and chopped red onion.
- Season with salt and pepper and add the bacon. Arrange the turkey pieces down the centre of the salad.
- Combine the remaining ingredients in a food processor and purée until smooth. Drizzle over the salad to serve.
Per Serving: 344 kcals, 28.2g fat (5.3g saturated), 9.7g carbs, 1.7g sugars, 16.3g protein, 5.7g fibre, 0.58g sodium