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Turkey-avocado Salad With Creamy Lemon Dressing

  • Yield: 1 serving


  • 4 ounces turkey, cut into 2x1/2-inch strips ("batonnet"-size)
  • 1 avocado, cubed
  • 1/2 red pepper, cut into 2x1/8-inch strips ("julienne"-size)
  • 2 tablespoons chopped chives
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • Juice and finely-chopped zest of 1 lemon
  • 1 tablespoon milk
  • Salt and pepper
  • 1/2 pound cold, cooked asparagus


  • In a bowl combine turkey, avocado, pepper and 1 tablespoon of chives. In a small bowl combine mayonnaise, sour cream, lemon juice and zest, milk and season with salt and pepper. Add enough dressing to turkey mixture to moisten. On a pretty plate fan out asparagus spears. At base of fan, place a scoop of salad. Decorate plate and asparagus with additional dressing and sprinkle with remaining chives.