Begin by focusing on your foundation. In a large wooden or ceramic bowl, whisk your olive oil and fresh lemon juice. Add a generous pinch of sea salt and a few turns of freshly cracked black pepper. Don’t rush this step. You want the oil and acid to emulsify into a silky, cohesive dressing that coats the back of a spoon.

Add your greens to the bowl and toss them gently with your hands. Use your fingers to ensure every leaf is lightly dressed—you want a glistening coat, not a puddle at the bottom. Once the greens are ready, introduce the turkey, cucumber, and red onion. Give it another light toss.

Finally, fold in your avocado and tomatoes. Be gentle here. You want the avocado to stay in distinct, creamy chunks, not turn into a paste that coats everything. Serve immediately while the greens are crisp and the turkey is cool.

If you are planning to eat this over several days, do not dress the salad in advance. Keep your greens in an airtight container lined with a paper towel to absorb excess moisture. Store your roasted turkey in a separate glass container. If you want to take this for a work lunch, pack the dressing in a tiny separate jar and add your avocado fresh at the time of eating. This keeps everything vibrant and prevents the dreaded "soggy green" syndrome.