1. Chop the lettuce and thinly slice the brussels sprouts. Half the tomatoes.
2. Divided the green and the tomatoes up between four bowls. Add the sliced turkey and 2 tbsp of Parmesan over the top of each.
3. In a bowl combine the avocado mayo, lemon juice, Worcestershire sauce, garlic, Dijon, and Parmesan cheese. Mix with a whisk and season to taste with salt and pepper.
4. Serve with dressing over the turkey and garnish (optional) with a few Keto Cornbread Stuffing croutons.