1 ea. Avocado From Mexico, halved, pitted, peeled and diced
1/2 c. red bell pepper, finely chopped
1/2 c. celery, finely chopped
6 ea. scallions, white and light green parts only, thinly sliced
2 T. Sherry vinegar
2 T. vegetable oil
2 T. extra virgin olive oil
1 t. kosher salt
1/4 t. freshly ground black pepper
In a saucepan, bring 4 cups salted water to a boil. Add rice, stir, cover, bring to a boil again, cover and reduce heat to low. Cook for 25 to 30 minutes or until tender and grains barely starting to open. Drain, rinse with cold water, drain. Set aside.
In same saucepan, bring more water to a boil over medium-high heat, add diced sweet potato and cook until soft and tender, about 10 to 12 minutes.
Meanwhile, in a large mixing bowl, whisk the sherry vinegar with the oils, salt and pepper.
Incorporate the cranberries and let them sit in the vinaigrette, while you assemble the rest of the ingredients.
Add the rice, sweet potato, turkey, avocado, red bell pepper, celery and half the scallions and toss well. Taste for salt, add more if need be. Garnish with rest of the scallions and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Wild Rice, Sweet Potato, Turkey and Avo Salad
Amount Per Serving 4-6
Calories 390 Calories from Fat 0
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2.5g 12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 20mg 6%
Sodium 630mg 27%
Total Carbohydrates 49g 18%
Dietary Fiber 9g 32%
Total Sugars 7g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.04mg 0.04%
Calcium 60mg 4%
Iron 2mg 10%
Potassium 840mg 20%
* Percent Daily Values are based on a 2000 calorie diet.