This Tex-Mex flavored salad takes advantage of a few items from
the restaurant where I work. 1. The Turkey and 2. the Corn.
First I put some lime juice on the turkey. Our turkey is smoked. The smoke flavor is strong and I'm a little overwhelmed by it sometimes. The lime juice cut the smoke a little bit. The turkey is pretty tender and delicious so it didn't need much else. I could have used flank steak with a spicy rub on it for the salad too... but I got this turkey for free so it was the winner. Sorry spicy flank steak but I don't get too many other perks in the restaurant besides the occasional free meat product.
Then I diced up the delicious toppings. How fun is dicing avocado? I was proud of it. One thing I need help with is taking pictures while I cook without covering my camera with food particles. I got avocado mush all over my phone after I took this one here. I bet if I stopped nibbling while I cooked that would help, but I couldn't do that. I think I ate 1/3 of that avocado half before I could even put it in the bowls.
Layering salad goodness... Romaine then tomato then corn salsa then avocado, then turkey. I chopped up the romaine. I figure, when I get to make my salad myself, I'll just do all the chopping before hand that way I don't need to use a knife. Cutting up my salad with a knife kind of annoys me.
Salt and Pepper top it off and let's hurry to the table!