Turkey Salad Tartlets
Turkey, avocado, and tomatoes make a yummy filling in this appetizer recipe served in phyllo shells. Use the make-ahead directions to ease your party preparation duties.
- Makes: 30 servings
- Yields: 30 tartlets
- Start to Finish: 25 mins
- In a medium bowl stir together turkey, bacon, and shallot. Set aside.
- In a small bowl stir together mayonnaise, sour cream, lime juice, mustard, and salt and pepper to taste. Add mayonnaise mixture to turkey mixture, stirring to combine. Add avocado to turkey salad, gently tossing to combine.
- Spoon turkey salad into phyllo shells. Garnish each tart with a tomato wedge. Makes 30 tartlets.
To save time, coarsely chop the turkey, put in a food processor, cover, and pulse with several on/off turns until finely chopped.
Prepare as above through Step 2. Cover and chill turkey salad for up to 24 hours. Just before serving, stir in the avocado and spoon salad into tart shells.
Prepare as above, except omit mustard and substitute 1/2 cup drained pineapple tidbits for the avocado and 1/4 cup toasted sliced almonds for the tomatoes.
- Per serving:
- 52 kcal cal.,
- 3 g fat
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 6 mg chol.,
- 52 mg sodium,
- 3 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet