Lunch Salad with Avocado Jalapeño Dressing | Heart and Stroke Foundation

Ingredients

• 1 small avocado, chopped
• 1 tbsp (15 mL) drained pickled jalapeno pepper slices, finely chopped
• 1 tbsp (15 mL) chopped fresh cilantro
• 1 tbsp (15 mL) cider vinegar or pickled jalapeno pepper juice
• 4 cups (1 L) chopped romaine lettuce
• 4 thin slices cooked turkey breast (about 4 oz/125 g)
• 1 vine ripened tomatoes, cut into wedges
• Sliced cucumber (optional)