Bountiful Turkey Avocado Salad Recipe

  • 1 pound cooked turkey meat, cubed
  • 2 ripe Hass avocados, peeled, pitted and cubed
  • 1 cup blue cheese, crumbled
  • 1 jicama, peeled and cut in julienne style pieces
  • 1 cup orange, peeled and sliced
  • 1 cup fresh raspberries, or dried cranberries
  • 1 cup pomegranate, peeled and cut into small kernels
  • 10 cups mixed greens
  • Vinaigrette dressing (recipe follows)
  • 6 tablespoons Toasted walnut pieces
  • Vinaigrette dressing:
  • 2 tablespoons minced shallots
  • 1 small clove garlic, minced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh orange juice
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 tablespoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup walnut oil
  1. Place mixed 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. Sprinkle top of salad with walnut pieces to serve.
  4. Vinaigrette: Whisk all ingredients except oil in large bowl. Add oil in thin stream, whisking constantly.