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Power Turkey Sandwich

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  • Sliced deli-style roasted turkey breast (check for sugar on the label)
  • Ezekiel sprouted grain bread, toasted
  • Romaine lettuce

Salsa Criolla (you could use 1/2 onion but I like to have extra for other things throughout the week)

  • 1 large red onion, sliced paper thin
  • 1/2 cup fresh squeezed lime juice
  • ½ teaspoon vinegar (any white or red vinegar will do)
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons chopped cilantro
  • Sea salt (to taste but I used about 1/4 teaspoon)

Avocado Spread (I use about 1/2 avocado per sandwich. Multiply recipe if needed)

  • 1 avocado
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon lemon juice


  1. Make Salsa Criolla and marinate in refrigerator for at least 3 hours (turning once 1/2 way through) or marinate overnight.
  2. When ready to make sandwich, slice avocado in half, take out seed, and scoop out of shell with a spoon into a small bowl. Add sea salt, red pepper flakes and lemon juice and mix and mash together with a fork. Set aside.
  3. Assemble sandwich with toasted bread, turkey, lettuce, marinated onions, and a generous amount of avocado spread.


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