A scrumptious and gluten-free meal that is elegant enough for entertaining, yet simple enough for weekday lunches or dinners. The healthy fats in the avocado add a creamy texture to the crunchy homemade pickles and savoury smoked turkey. Served with high-protein quinoa, this nutrient-filled meal will give you enough energy to take on the rest of your day.
7 oz – smoked turkey (210 g)
½ – avocado from Mexico, sliced
1 cup – english cucumbers, thinly sliced (250 mL)
¼ cup – white wine vinegar (50 mL)
3 tbsp – sugar (45 mL)
1 tsp – sea salt (5 mL)
1 – bay leaf
2 – allspice berries
1 tsp – chili flakes (5 mL)
In a medium bowl, add sliced cucumbers. In a small pot, combine vinegar, sugar, salt, bay leaf, allspice and chili flakes. Bring to a boil over medium high heat and pour over cucumber slices. Allow mixture to reach room temperature, about 10 minutes. Strain cucumbers reserving juice.
Layer pickles, turkey, and avocado and drizzle with reserved pickling juice. Serve with brown rice or quinoa.
Yield: 2 servings
Nutritional Information: Per Serving: about 268 cal, 30 g pro, 12 g total fat (3 g sat fat), 9 g carb, 4 g fibre, 75 mg chol, 1142 mg sodium. %RDI: iron 15%, calcium 4%, vit A 0%, vit C 10%.