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Turkey, Avocado & Raspberry Salad with Walnut Vinaigrette

Servings: 2 - 4 servings
Author: Lisa Wells


  • 1/4 cup walnut oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • sea salt and fresh ground pepper to taste
  • 12 ounces cooked turkey chopped
  • 1 head Boston Bibb or butter lettuce torn
  • 1 avocado halved, pitted, peeled and sliced
  • 1/4 cup walnuts toasted and roughly chopped
  • 6 ounces organic raspberries


  • Add walnut oil, lemon juice, vinegar, mustard, honey, salt and pepper to a jar with a tight-fitting lid. Shake until well combined.
  • Combine lettuce, turkey, and avocado in a large salad bowl. Drizzle with dressing and toss lightly. Top with walnuts and raspberries.
  • Serve with remaining dressing.