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–+ servings

Grilled Turkey Avocado Salad with Feta-Tomato Bread

This salad is basically a power lunch pretending to be “light,” and honestly, we respect the hustle. Grilled turkey, char-kissed avocado, salty feta, and crunchy pepitas show up like the main character, plus the feta-tomato bread is there to make sure nobody leaves hungry.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 medium tomatoes diced (about 2 cups)
  • 1 small red onion thinly sliced (about 1 cup)
  • 1 ripe avocado halved and cut into wedges
  • 2 turkey burger patties about 4 oz each
  • 6 cups mixed salad greens
  • 3/4 cup crumbled feta cheese divided
  • 1/4 cup pepitas or pumpkin seeds divided
  • 1/4 cup lemon vinaigrette
  • 1 French loaf or baguette split lengthwise
  • 1/2 cup sun-dried tomato spread

Instructions

  • Preheat the Oven: Preheat the oven to 400°F so it’s ready when the bread is assembled.
  • Prep the Veggies: Dice the tomatoes, thinly slice the red onion, and cut the avocado into wedges. Keep them separate so assembly is quick and neat.
  • Grill the Turkey: Heat a grill pan over medium-high heat. Cook the turkey patties until browned with grill marks and cooked through, about 4 to 6 minutes per side. Let them rest for 2 minutes, then slice into strips.
  • Grill the Avocado: Place the avocado wedges cut-side down on the hot grill pan. Grill until lightly marked, about 1 to 2 minutes, then remove carefully so they don’t fall apart.
  • Build the Salad: Add the mixed greens to a large bowl. Add the sliced red onion and diced tomatoes, then top with the grilled avocado wedges.
  • Finish the Salad: Sprinkle with about 1/2 cup of the crumbled feta and most of the pepitas (save a little for the bread). Add the sliced turkey, drizzle with the lemon vinaigrette, and toss gently until everything is lightly coated.
  • Assemble the Bread: Place the split loaf cut-side up on a baking sheet. Spread the sun-dried tomato spread evenly over both halves. Top with the remaining feta and the remaining pepitas.
  • Bake the Bread: Bake at 400°F until warmed through and lightly crisp at the edges, about 8 to 10 minutes. Slice and serve alongside the salad.