Hearty Turkey, Avocado And Black Bean Salad
POSTED: 6:35 am EST November 9,
2007
UPDATED: 6:25 am EST November 13,
2008
Email
Print
Comments
Makes 4 servingsAfter a hearty Thanksgiving dinner, a tasty salad is always a welcome choice. Using pantry staples, you can turn turkey leftovers into a satisfying and healthful salad.
2 fully ripened Mexican Hass avocados, halved, pitted, and peeled (see Tip)
12 ounces cooked turkey, cut into ½-inch pieces (about 4 cups)
1 ripe tomato, cut into ½-inch cubes
1 can (15 ounces) black beans, drained and rinsed
1 cup coarsely chopped peeled jicama or celery
1/3 cup crumbled queso fresco or mild feta cheese
¼ cup coarsely chopped cilantro
½ cup bottled Italian salad dressing, dividedCut 1 avocado into ½-inch cubes. Cut the other avocado into thin slices. Set aside.Combine the diced avocado, turkey, tomato, beans, jicama, cheese, cilantro, and ¼ cup of the dressing in a medium bowl. Spoon onto 4 plates, lined with lettuce if desired.Arrange the avocado slices on top of the salad and drizzle with the remaining ¼ cup dressing.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
2 fully ripened Mexican Hass avocados, halved, pitted, and peeled (see Tip)
12 ounces cooked turkey, cut into ½-inch pieces (about 4 cups)
1 ripe tomato, cut into ½-inch cubes
1 can (15 ounces) black beans, drained and rinsed
1 cup coarsely chopped peeled jicama or celery
1/3 cup crumbled queso fresco or mild feta cheese
¼ cup coarsely chopped cilantro
½ cup bottled Italian salad dressing, dividedCut 1 avocado into ½-inch cubes. Cut the other avocado into thin slices. Set aside.Combine the diced avocado, turkey, tomato, beans, jicama, cheese, cilantro, and ¼ cup of the dressing in a medium bowl. Spoon onto 4 plates, lined with lettuce if desired.Arrange the avocado slices on top of the salad and drizzle with the remaining ¼ cup dressing.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
