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Restaurants›Beach Hut Deli (NW Reno)›Turtle Bay Salad Tray Recipe

Turtle Bay Salad Tray Recipe

Inspired by Beach Hut Deli (NW Reno)

Time30m

Serves6

One full salad tray plus two dressings of your choice. Please choose 1 from the following salad options: Chef Salad, Super Salad, Cabo Salad, Mesa Salad, BBQ Chicken Salad, Tuna Salad.

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Ingredients

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Base Salad (choose one variety as listed)

6 cups Romaine lettuce, cleaned & chopped

4 cups Mixed baby greens

2 cups Iceberg lettuce, shredded

1 cups Cherry tomatoes, halved

1 cups Cucumber, sliced

Chef Salad option (choose this for Chef Salad)

1 cup Roast turkey, sliced or cubed

1 cup Ham, sliced or cubed

3 tbs Cheddar cheese, shredded

2 each Hard-boiled eggs, quartered

Super Salad option (choose this for Super Salad)

1 cup Grilled chicken breast, sliced

1 each Avocado, diced

1/2 cups Shredded carrots

2 tbs Sunflower seeds

Cabo Salad option (choose this for Cabo Salad)

1/2 cups Black beans, rinsed and drained

1/2 cups Corn kernels (fresh or thawed frozen)

3 tbs Pepper jack cheese, shredded

1/2 cups Tortilla strips or crushed tortilla chips

2 tbs Cilantro, chopped

Mesa Salad option (choose this for Mesa Salad)

1 cup Grilled steak, thinly sliced (or flank steak)

1/4 cups Black olives, sliced

1/4 cups Roasted red peppers, sliced

3 tbs Crumbled feta cheese

BBQ Chicken Salad option (choose this for BBQ Chicken Salad)

1 cup Pulled or shredded BBQ chicken

1/2 cups Corn kernels

1/2 cups Black beans, rinsed and drained

1/4 cups Crispy fried onions or tortilla strips

Tuna Salad option (choose this for Tuna Salad)

1 cup Canned tuna in water, drained

1/4 cups Celery, finely diced

2 tbs Red onion, finely diced

3 tbs Mayonnaise

Common Toppings & Garnishes

1/4 cups Red onion, thinly sliced

1/2 cups Shredded carrot

1/2 cups Croutons

2 tbs Sliced almonds or chopped nuts

2 each Lemon wedges (optional)

Dressings (choose two)

1/2 cups Ranch dressing

1/2 cups Balsamic vinaigrette

1/2 cups Honey mustard

1/2 cups Chipotle BBQ

1/2 cups Caesar dressing

Method

Base Salad (assemble)

Prepare greens

Wash and dry all lettuce and greens thoroughly. Chop romaine and shred iceberg if using. In a large shallow tray or platter (serves 4–6), arrange mixed baby greens as a bed and scatter chopped romaine and shredded iceberg evenly across the tray.

Add base vegetables

Evenly distribute halved cherry tomatoes and sliced cucumber over the greens. Scatter thinly sliced red onion and shredded carrot across the tray for color and texture.

Choose & add one salad option

Chef Salad assembly

If making the Chef Salad: arrange roast turkey and ham in two neat piles or fan slices on one side of the tray. Sprinkle shredded cheddar over the center area and evenly place quartered hard-boiled eggs around the tray. Add croutons and nuts near the cheese for guests to take.

Super Salad assembly

If making the Super Salad: place sliced grilled chicken evenly across the greens. Scatter diced avocado, shredded carrots, and sunflower seeds on top. Keep avocado tucked under a few greens to prevent browning if prepping early.

Cabo Salad assembly

If making the Cabo Salad: mix and scatter black beans and corn in small clusters across the tray. Sprinkle shredded pepper jack cheese and tortilla strips or crushed chips on top. Finish with chopped cilantro scattered evenly.

Mesa Salad assembly

If making the Mesa Salad: fan the thinly sliced grilled steak across one side of the tray. Distribute roasted red peppers and sliced black olives nearby. Crumble feta over the salad and add a light sprinkle of nuts if desired.

BBQ Chicken Salad assembly

If making the BBQ Chicken Salad: spread pulled BBQ chicken in a line or clusters across the greens. Sprinkle corn and black beans around the chicken, and top with crispy fried onions or tortilla strips for crunch.

Tuna Salad assembly

If making the Tuna Salad: in a bowl combine drained tuna, diced celery, diced red onion and mayonnaise; mix until combined and season to taste with salt and pepper. Spoon the tuna mixture in 3–4 mounds across the tray or in a single neat row, garnish with a few lemon wedges.

Dressings & finishing

Choose two dressings from the available options. Portion each dressing into small serving containers or bottles (about 1/2 cup each) and place them beside the tray. Label or note which dressings you selected.

Final garnish and service: scatter croutons and sliced almonds or nuts over the tray just before serving to keep them crisp. Place lemon wedges on the side. Provide serving utensils (tongs and spoons) and napkins. Keep refrigerated if not serving immediately and add avocado within 1 hour of serving to avoid browning.