Place turkey cutlets in a lidded skillet and add water to cover by at least 1 inch. Cover and bring to a simmer. Gently simmer 2 minutes, or until cooked through. Remove to a cutting board and slice or dice into pieces. Place turkey pieces in a medium bowl and toss with hot sauce. Set aside.
In a large bowl, whisk vinegar, salt, pepper and mustard. Gradually whisk in olive oil. Add red leafy lettuce, carrots, zucchini, radishes, cucumber and celery. Toss to combine and coat all ingredients with dressing.
Divide salad among 4 plates. Top each with 4 avocado slices, turkey and blue cheese crumbles.