1 cooked breast turkey
1 ripe Avocado (roughly chopped)
1 head baby cos, torn
2 peaches, ripe, cut into ¼ s
Day old bread
1 Lemon, juiced
1 chilli, deseeded and finely diced
½ bunch dill
½ bunch parsley (any other soft herbs are fine as substitutes here)
100ml olive oil
30gm Dijon mustard
30ml chardonnay vinegar (or other white wine vinegar)
Place mustard in to a mixing bowl with vinegar, and in a steady stream, drizzle the olive oil into the mixture whilst whisking to incorporate. Add chilli and finely chop herbs, and check seasoning.
Slice and grill the bread, Slice the turkey breast and arrange flat over the base of the plate. Squeeze the lemon juice over the avocado and spread over the turkey, then add the peach quarters, followed by the cos leaves. Drizzle the dressing over the salad and add the toasted bread.
The idea of having the turkey salad cold avoids drying out the turkey by reheating which is a common problem with reheated turkey. Avocado has natural oils which will help keep the salad fresh keep the turkey moist.