Bulletin E-Edition:
Turkey Chopped Salad with Spicy Avocado Dressing
Published: May 14, 2013 9:16PM PDT
syndicated contentbrought to you by epicurious.com and NutritionData.com
Calories 338; Total Fat 21g; Carbohydrates 15g
A crisp entrée salad is the perfect way to recover from yesterday's big Thanksgiving meal, plus a delicious use for leftover turkey. The spicy avocado dressing is deliciously creamy but low in saturated fat. Fresh veggies load you up with vitamins A, C, and K, and folic acid for healthy cells and blood vessels.
Go to the healthy recipe on epicurious.com
Photograph By: Brian Leatart
Nutritional Information
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
- 338 Calories (17%%)
- 21g Total fat (33%)
- 4g Saturated Fat (18%)
- 53mg Cholesterol (18%)
- 63mg Sodium (3%)
- 15g Carbohydrate (5%)
- 8g Fiber (30%)
- 23g Protein (46%)
See the full nutritional analysis from NutritionData.com
Ingredients
- 1 large avocado, halved, pitted
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons chili-garlic sauce*
- 3 tablespoons olive oil
- 2 cups diced cooked maple-honey turkey (about 10 ounces)
- 1 cup diced peeled jicama
- 1 cup diced red onion
- 1 large red bell pepper, diced
- 1/2 cup plus 1 tablespoon chopped fresh cilantro
- Romaine lettuce leaves
Preparation
Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.
Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.
*Available in the Asian foods section of many supermarkets and at Asian markets.
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