Ingredients

4 servings

　　12 slices Ready Crisp bacon or other microwave-ready sliced bacon

　　3 romaine lettuce hearts

　　2 cups pea shoots, radish spouts, or bean spouts

　　3 plum tomatoes, sliced

　　1/2 medium red onion, chopped

　　Salt and freshly ground black pepper

　　1 1/2 pounds rotisserie turkey breast or thick-sliced deli roast turkey breast

　　2 ripe Hass avocados

　　Zest and juice of 1 lemon

　　1 garlic clove

　　1 teaspoon salt

　　2 tablespoons red wine vinegar

　　1/3 cup extra-virgin olive oil (EVOO)

　　2 teaspoons Tabasco sauce (eyeball it)

　　

Step 1

Crisp the bacon in the microwave according to package directions. Remove it from the microwave and chop it. Of course, any bacon or turkey bacon that you have on hand may be substituted. These prerendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.

　　

Step 2

Chop the romaine lettuce and arrange on a large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce, then arrange the tomatoes and red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter the chopped bacon onto the salad.

　　

Step 3

Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick-cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.

　　

Step 4

Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into the bowl of a food processor. Add the lemon zest and juice to the food processor. Chop the garlic on a cutting board and mash with 1 teaspoon salt to make a paste. Add the garlic paste to the food processor. Add the red wine vinegar. Place a lid on the food processor and turn it on. While the blade is spinning, stream in EVOO and add hot sauce. Stop the processor, taste the dressing, and adjust the seasonings. Pour the dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.

　　Rachael Ray's 30-Minute Get Real Meals