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Smoked Turkey with Avocado and Quick Pickles

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 ½
Quick Pickles   
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 1
2 allspice berries 2
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.