In a pot, bring about 1 1/2 cups of water to a boil. Once boiling add in the rice and cook until the grain is soft, about 16 minutes. Then drain the excess water.
In the mean time, preheat a pan to medium heat and add some olive oil. Meanwhile, slice the zucchini, chop the tomato in big pieces, slice the avocado and cut the corn in half.
Once the pan is hot cook the zucchini, adding some black pepper, salt and garlic salt. Flip each slice only once, when they are roasted. Set the zucchini aside in a plate, add some more oilive oil and now cook the corn cob pieces, turning them until roasted too, and also set them aside once ready. Then cook the turkey flipping it only once, and seasoning with salt, pepper and garlic salt. Once the turkey is cooked, slice it.
In a deep plate, place the canons or arugula. Then start placing everything on top. Start with the turkey on one side, the corn cob next to it, then the rice, tomato, and the avocado to complete the circle, and lastly put the zucchini in the middle of the plate.
Drizzle some olive oil and some more salt on top of it all.