Okay, this one is a full plate pretending to be just a salad, and I respect the confidence.
There is grilled turkey, grilled avocado, tomato, red onion, greens, feta, pepitas, lemon vinaigrette, and then warm feta tomato bread sitting on the side like it knows it belongs there.
The bread makes the whole thing feel more like dinner, while the salad keeps it fresh enough for a weekday lunch that does not feel sad.
It is the kind of recipe that works for spring dinners, summer lunches, meal prep-ish prep, or a casual weekend plate when you want salad but also bread because, obviously.
If avocado salads are your lane, this pairs naturally with Cucumber Avocado Salad, Spinach Chickpea Avocado Salad, Quinoa Salad With Avocado and Lemon, and Healthy Chicken Pasta Salad with Avocado Tomato.
The Salad And Toast Stuff
How To Make Avocado Salad and Feta Tomato Bread
1. Chop the tomato and slice the onion
Chop the tomato into small pieces.
Slice the red onion into thin rounds so it can scatter through the greens without stealing every bite.
2. Cut the avocados
Cut the avocados into quarters and remove the peels.
Keep the pieces large enough so they can hit the grill pan without falling apart.
3. Heat the grill pan and cook the turkey
Heat the grill pan until it is hot.
Add the turkey cutlets and cook them until they are browned with clear grill marks.
4. Flip the turkey
Flip the turkey so the second side can cook.
Let it finish on the grill pan, then move it off the heat.
5. Grill the avocado
Place the avocado quarters on the grill pan.
Turn them once they pick up grill marks and start looking a little smoky at the edges.
6. Slice the turkey
Slice the grilled turkey into strips.
Keep the strips bite size so they mix into the salad instead of sitting there like a whole steak moment.
7. Start the salad bowl
Add the mixed greens to a large serving bowl.
Scatter the sliced red onion over the greens.
8. Add tomato and grilled avocado
Add the chopped tomato to the bowl.
Set the grilled avocado pieces into the salad so the browned sides show.
9. Add feta and pepitas
Sprinkle crumbled feta over the salad.
Add chopped pepitas or pumpkin seeds for crunch.
10. Add turkey and vinaigrette
Lay the sliced turkey over the salad.
Pour the lemon vinaigrette over the turkey and greens.
11. Toss the salad
Toss the salad gently until the greens look glossy.
Try not to smash the grilled avocado, because those pieces deserve a little dignity.
12. Split the bread
Split the Italian bread lengthwise and place it cut side up on a sheet pan.
Keep both halves open so the topping can cover the whole surface.
13. Spread the tomato topping
Spread the sun dried tomato spread over the cut sides of the bread.
Take it close to the edges so every slice gets a little tomato flavor.
14. Add feta and pepitas
Crumble feta over the tomato spread.
Sprinkle chopped pepitas or pumpkin seeds over the feta.
15. Bake the bread and serve
Bake the bread until the topping is warm and the edges look lightly toasted.
Serve the salad with the warm feta tomato bread on the side.
That Bread Pulls Its Weight
The feta tomato bread turns the salad into a meal because it brings warm, salty, crunchy edges next to the cool greens.
It is also handy for scooping up any extra vinaigrette at the bottom of the bowl, which feels very sensible and a little greedy.
Prep Without Making It Sad
You can chop the tomato and onion ahead, and the bread can be topped before baking.
Wait to slice the avocado and toss the salad until closer to serving so the greens stay lively.
How To Serve The Plate
Serve this as a main lunch or light dinner with the bread warm from the oven.
If you want more on the table, soup, extra fruit, or a simple cold drink would all make sense here.
Questions Before You Start
Can I skip grilling the avocado?
The grilled avocado is part of the flavor here, so keep that step if you can because it adds a warm, lightly smoky bite.
What are pepitas?
Pepitas are shelled pumpkin seeds, and they add a small crunchy finish to both the salad and the bread.
Can I make the bread first?
Yes, you can assemble the bread first, then bake it near the end so it is warm when the salad is ready.
How long do leftovers keep?
Store the salad and bread separately in the fridge, and use the salad within 1 day for the best texture.
Avocado Salad With Feta Tomato Bread
This avocado salad with feta tomato bread has grilled turkey, grilled avocado, tomato, red onion, mixed greens, feta, pepitas, lemon vinaigrette, and warm tomato bread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: American
- Diet: high protein
Ingredients
- 1 large tomato, chopped
- 1/2 red onion, thinly sliced
- 2 avocados, pitted and quartered
- 1 pound turkey cutlets
- 2 tablespoons olive oil, divided
- 1 teaspoon saltfree seasoning, divided
- 6 cups mixed salad greens
- 1/2 cup crumbled feta cheese, divided
- 1/4 cup pepitas or pumpkin seeds, chopped
- 1/3 cup lemon vinaigrette
- 1 loaf Italian bread, split lengthwise
- 1/2 cup sun dried tomato spread
Instructions
1. Chop the tomato and thinly slice the red onion.
2. Cut the avocados into quarters and remove the peels.
3. Heat a grill pan over medium high heat.
4. Cook the turkey cutlets on the grill pan until browned and cooked through.
5. Remove the turkey from the pan and slice into strips.
6. Place the avocado quarters on the grill pan and cook until grill marks form.
7. Add mixed greens to a large serving bowl.
8. Add red onion, tomato, grilled avocado, crumbled feta, and pepitas.
9. Top with sliced turkey and lemon vinaigrette.
10. Toss gently to combine.
11. Place the split Italian bread on a sheet pan.
12. Spread sun dried tomato spread over the cut sides of the bread.
13. Top the bread with feta and chopped pepitas.
14. Bake at 425 degrees F until warm and lightly toasted.
15. Serve the salad with the feta tomato bread.
Notes
- Cut the avocado into large pieces so it holds together on the grill pan.
- Toss the salad gently so the grilled avocado does not mash into the greens.
- Bake the bread near the end so it stays warm for serving.