Turkey & avocado salad with cranberry dressing

Serves 4
1 garlic clove, finely chopped
100ml olive oil
3 x 5mm-thick sourdough slices
2 tsp red wine vinegar
2 tbs whole berry cranberry sauce
2 celery stalks, shaved
120g mixed baby salad leaves (mesclun)
400g cooked, cooled turkey meat, sliced or shredded
1/4 cup (35g) slivered almonds, toasted
1 avocado, halved, sliced

Preheat the oven to 200°C.

Combine the garlic and 1/4 cup (60ml) oil in a bowl.

Season and brush over the bread slices.

Place the bread on a baking tray and bake for 15 minutes or until golden and crisp.

Set aside to cool.

For the dressing, place the vinegar, cranberry sauce and remaining 2 tbs oil in a bowl.

Season and whisk to combine.

To serve, assemble the remaining ingredients on a platter and break the croutons over the salad.

Drizzle with the cranberry dressing to serve.