This is a play on the classic soup & sandwich lunch special. The problem I find with most packaged deli meats is that they’re full of sodium and fillers so I decided to use a real turkey breast. Turkey breast is pretty easy to cook and really fast (around 3-5 minutes fast, I kid you not). This light seasonal version of soup & sand is perfect on a hot day so while we still have them left, get on it!
2 ripe avocados
1/2 jalapeno – small dice
2 tbsp fresh mint – chopped
1/2 a lime, zest only + a squeeze of juice
6 ice cubes
2 x 4 oz turkey breast slices – cooked
green leaf lettuce (will be playing the part of bread today)
sliced tomato (heirlooms if you got ’em)
Scoop the avocado pulp into a food processor along with the jalapeno, mint, zest and ice. Blend until pureed. Taste and season with S&P and a squeeze of lime juice.
Refrigerate until needed. Store in an air tight container and it should keep in the fridge for a couple days before turning brown.
NOTE: I added in some leftover cooked quinoa a couple days later and it added great texture. (Omit for all you Paleo-heads.)
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.