Turkey Avocado salad with NOGO Cranberry Jam Dressing


Makes 4 servings 


  • 1 tsp NOGO FreeFOD Low FODMAP Garlic Replacer (available on our website)
  • 3 tbsp NOGO Cranberry Jam
  • 1 avocado, halved, sliced
  • Olive oil
  • 2 tsp red wine vinegar
  • 120g mixed salad leaves
  • 2 celery sticks, finely sliced
  • 400g cooked, cooled roast turkey meat (can be either sliced or shredded)
  • 1/4 cup toasted almonds
  • Chunky sliced sourdough (or GF bread of your choice) 


  1. Preheat the oven to 200C
  2. Mix the NOGO Garlic Replacer with 1/4 cup olive oil in a bowl, add salt and pepper, and brush the mix onto the bread slices.
  3. Bake the sourdough bread slices on a baking tray until nice and toasted (golden in colour), set aside to cool
  4. Crumble to rough chunks, set aside
  5. To make the dressing: add red wine vinegar, NOGO Cranberry Jam and 2 tblsp olive oil to a mixing bowl. Add salt and pepper to taste, mix well
  6. Place the remaining ingredients (excluding almonds) onto a plate and crumble the croutons over the salad.
  7. Sprinkle the toasted almonds over the top
  8. Serve with a generous amount of cranberry dressing.