Directions

1. In the bowl of a food processor, combine the basil, shallot, lemon juice, vinegar, mustard, salt and pepper.
2. Process on low speed for 15-20 seconds, or until the basil is very finely chopped.
3. Leaving the processor running, slowly pour in the olive oil in a thin stream, and blend until completely smooth and combined.
4. Measure out ¼ cup (60 mL) of the dressing, and set the rest aside until you’re ready to assemble the salad.

1. In a large zip-top plastic bag, combine the ¼ cup (60 mL) dressing with the turkey breast.
2. Place in the refrigerator to marinate for 1 hour.
3. Preheat a lightly oiled gas or charcoal grill to medium-high.
4. Cook the marinated turkey breast over direct heat with the lid closed for 5-7 minutes per side, or until a meat thermometer registers an internal temperature of 165^oF (74^oC).
5. Transfer to a cutting board to rest for 5 minutes, then chop into bite-sized pieces.

1. In a medium saucepan of boiling salted water, blanch the sugar snap peas and asparagus for 30 seconds or until brilliantly green.
2. Using a slotted spoon, quickly remove the blanched vegetables and immediately plunge into an ice water bath to stop the cooking process. Drain and cut the snap pea pods into bite-sized pieces.
3. Transfer the snap peas and asparagus to a large mixing bowl, and add the lettuce, endive, radishes, cucumber, and feta.
4. Drizzle with the reserved dressing and toss until evenly coated.
5. Divide the dressed greens between 4 salad bowls or plates, and top each one with avocado slices and turkey cubes. Serve immediately.