Turkey and Avocado Salad with Parmesan Crisps

with a soured cream and chive dressing
Prep Time 30 minutes
Servings 2
Calories 702 kcal


  • 1 Baby gem lettuce
  • 1 Avocado Ripe
  • 2 Turkey Steaks (150-200g per portion)
  • 100 g Cavolo Nero
  • 1 tbsp Chopped chives
  • 1 Garlic Clove
  • 20g Parmigiano Reggiano
  • 75 g Soured Cream
  • 20 g Walnuts
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp Avocado Oil


  • Preheat Oven to 220/200oC fan/gas mark 7.
    Trim the root off the baby gem lettuce, finely chop.
    Halve the avocado, remove the stone, peel and thinly slice
  • Destalk the cavolo nero and compost the stems (these are too tough and bitter to eat). Chop roughly. Place in a bowl with 1 tbsp of extra virgin olive oil and a good twist of sea salt (himalayan rock salt works well too). Soften the leaves by massaging them with your fingers for 1-2 mins ensuring every leaf is covered in oil.
    Add the baby gem lettuce and mix
  • Peel the garlic and place in small piece of foil with a small drizzle of oil. Seal tight.
    On the same baking sheet sprinkle the parmigiano cheese in even circles. (2 per person). Bake on top shelf until golden (approx 6-8 minutes). When finished, removed from oven and leave to cool on baking tray.
  • Meanwhile heat a large frying pan on a medium high high with a drizzle of avocado oil. Fry the turkey steaks until browned and cooked through. About 5-8 mins on each side.
  • In a small bowl, add the soured cream, roasted garlic (chopped), chives and 1 tbsp of water. Season with salt and pepper to taste.
  • Divide the cabbage/lettuce mix between 2 bowls, top with turkey steak, avocado and parmigiano crisps. Drizzle with the soured cream dressing and sprinkle over the walnuts.
  • Voila!
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Average Macros for this meal, per serving
Carbs - 7g
Protein - 64g
Fat - 47g
Keyword Gluten Free, Keto, Low Carb