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 water to a boil over medium-high heat, add diced sweet potato and cook until soft and tender, about 10 to 12 minutes.
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.
Meanwhile, in a large mixing bowl, whisk the sherry vinegar with the oils, salt and pepper.
Wild Rice, Sweet Potato, Turkey and Avo Salad
Amount Per Serving 4-6
Calories from Fat 0
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 32g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.
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!