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Bountiful Turkey Avocado Salad Recipe
A cornucopia of delicious ingredients make this turkey and Hass Avocado salad a pleasure to the eye and palate.
Recipe provided by the Chilean Avocado Importers Association
Recipe provided by the Chilean Avocado Importers Association
Re-Calculate: Ingredients
Ingredients:
- 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
Vinaigrette Dressing Ingredients
- 6 Tbsp. toasted walnut pieces
- 2 Tbsp. minced shallots
- 1 small clove garlic, minced
- 2 Tbsp. balsamic vinegar
- 3 Tbsp. fresh orange juice
- 1/4 cup wine vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3/4 cup walnut oil
Bountiful Turkey Avocado Salad
- Place salad greens on large serving platter or in large salad bowl.
- Combine turkey, avocado, cheese, jicama, orange, raspberries/cranberries and pomegranate, and place on top of greens.
- Pour vinaigrette dressing over salad.
- Sprinkle top of salad with walnut pieces to serve.
Vinaigrette Dressing
- Whisk all ingredients except oil in large bowl.
- Add oil in thin stream, whisking constantly.
- If dressing is prepared in advance, keep refrigerated in glass jar and shake well before using.
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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