Turkey Avocado Salad

Filed in Gather Food Essential by on November 20, 2008 0 Comments

  • 10 Cups mixed salad greens
  • 6 Cups cooked turkey meat, cubed (approximately one pound)
  • 2 ripe, Fresh Hass Avocados, seeded, peeled, and cubed
  • 1 Cup crumbled blue cheese
  • 1 jicama, peeled and cut in julienne-style pieces
  • 1 orange, peeled and sliced
  • 1 Cup fresh raspberries, or dried cranberries
  • 1 pomegranate, peeled and cut into small kernels
  • 6 Tbsps toasted walnut pieces

 

  1. Place salad greens on large serving platter or in large salad bowl.
  2. Combine turkey, avocado, cheese, jicama, orange, raspberries/cranberries and pomegranate, and place on top of greens.
  3. Pour vinaigrette dressing over salad.
  4. Sprinkle top of salad with walnut pieces to serve.

vinaigrette dressing

  • 2 Tbsps minced shallots
  • 1 small clove garlic, minced
  • 2 Tbsps balsamic vinegar
  • 3 Tbsps fresh orange juice
  • ¼ Cup red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • ¾ Cup walnut oil Whisk all ingredients except oil in large bowl.
  1. Add oil in thin stream, whisking constantly.
  2. If dressing is prepared in advance, keep refrigerated in glass jar and shake well before using.

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