Wild rice and smoked turkey salad
Updated October 5, 2015
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 ½ to 4 cups cooked wild rice (see recipe)
1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
2 medium-size unblemished avocados, pitted, peeled, cut into ½-inch cubes
1 tablespoon lemon juice
10 to 12 bottled sun-dried tomatoes in oil, optional
¾ cup finely diced onion
¼ cup red-wine vinegar
½ cup olive oil
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup finely chopped parsley
Nutritional analysis per serving (8 to 10 servings)
19 grams carbs; 33 milligrams cholesterol; 302 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 4 grams fiber; 425 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
- Step 2
Prepare the avocados and sprinkle with lemon juice to prevent discoloration. Add the cubes to the mixing bowl. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley. Toss to blend and serve at room temperature.
Private Notes
Comments
This is a fabulous dish and always a hit. I even made it once for a friend’s wedding for 60 people. Don’t recommend at that scale, and because the avocado does not last too well, I recommend devouring within a day or two!
This a great recipe for pot luck dinners. Everyone raves about it. Keep the dressing and avocado separate if it has to travel. Add them when you arrive. Smoked chicken is fine if you can't find turkey.