I cannot imagine a better way to round out the 2014 Healthy Lunchbox series than with this special blogger. Kate from Eat, Recycle, Repeat is not only a veteran Healthy Lunchbox guest blogger, she is an educator, traveler and dear friend. Currently, Kate resides in Japan and thus, expanding her overall repertoire on what a healthy lunchbox can look like. Thank you for being here again, Kate!
This recipe is from my sister, who relied on it frequently during busy student teacher days. I love my brined turkey any style, but this is an especially good way to use leftover breast meat in order to keep it from drying out. And it’s simple! So it is an excellent lunch option for teachers and students 🙂
If you can tolerate walnuts or dried cranberries, I think they would go well with this dish. Let me know if you try it!
2 cups cooked turkey meat, chopped
1 stalk of celery, chopped
1 large Fuji apple, chopped
Salt and pepper, to taste
2 medium avocados
1. Chop the turkey, celery, and apple into a rough dice so they are about the same size. Mix together well in a large bowl.
2. Scoop out the insides of the avocados and begin incorporating them into the other ingredients. The avocado will naturally break up and create a dressing.
3. Serve in lettuce wraps or on your favorite salad. Will keep for 2-3 days in the refrigerator.