Turkey Avocado Citrus Salad Recipe {Home Sweet Homebodies}

This is a great way to use up turkey leftovers- which for us happens at least a few times during the fall/ winter. Or, check out the previous post on unique and delicious ways to cook your turkey.

Is it just me, or does anyone else ever have a hard time picking a name for new recipes? It’s like I get emotionally attached to the ingredients, and I want to list each and every one in the title. Which would make this more like “Turkey- Avocado- Craisin- With- Maple- Spiced- Pecans- on Spring- Mix- Greens- and- Kale Salad with Homemade Citrus- Garlic- Vinaigrette”. Haha- oh well. Just know that Turkey Avocado Citrus Salad doesn’t even begin to cover the amazing-ness of this entree- salad. We’re talking classic fall flavors, not to mention the super nutrition of the ingredients: Lean protein, super antioxidant greens, healthy fats, unrefined sugars, and even fruit, all in one dish. Sweet!

You’ll want to start with the candied  pecans so they have time to cool and you can sneak little bites of them to get yourself even more excited about eating dinner. Then make the dressing, and finally prep your salad ingredients so they stay cold and fresh as long as possible. Or, you can prep it all earlier in the day (except the avocado) and just pull it out of the fridge when you’re ready to assemble.

Oranges and Avocados

Turkey Avocado Citrus Salad
{Home Sweet Homebodies}
(Serves ~6)

Salad:

4 c. Spring Mix Lettuce
3 c.Kale, chopped small
Turkey meat leftovers (amount depends on how much you like meat, quantity you have, etc. I did 2-3 oz per plate.)
2 Oranges (1 sliced for garnish, the other peeled & chopped to go in the salad)
3/4 c. Craisins (the reduced sugar kind)
1 Avocado, sliced
3 Green onions, sliced

Maple Spiced Pecans Recipe

 

Maple Spiced Pecans:

1 1/2 c. pecans
3 Tbsp. maple syrup
2 Tbsp. coconut oil
1/2 tsp. cinnamon
1/2 tsp. real salt

First, melt the coconut oil in a skillet on low- medium heat. Add pecans, stir to coat in the coconut oil, and toast, stirring occasionally for about 2 minutes. Then add maple syrup, cinnamon, and salt. Continue stirring for about 2 more minutes or until caramelized. Remove from heat and spread on nonstick surface (such as parchment) to cool. Try not to eat all of them by yourself.

 

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Homemade Citrus Vinaigrette

1/2 c. orange juice
3 Tbsp. olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
1/2 tsp. onion powder
1/2 tsp. real salt
1/4 tsp. garlic
1/8- 1/4 tsp. xanthan gum (to thicken the dressing. Start with the smaller amount and add more if desired.)

Combine all ingredients (except xanthan gum) in blender and pulse. I like using my Magic Bullet for this because it’s the perfect size and I can put the cup right in the dishwasher afterward.  Add the xanthan gum last so you can see how it thickens the dressing- or omit it altogether.

Time to assemble the salads!

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I put a bit more of the spring mix lettuce than the kale on each plate. Next, arrange the turkey and avocado slices on top of the lettuce. The orange wedges, craisins, green onions, and pecans go on next. Finally, drizzle the dressing on and add an orange slice. Serve and enjoy! I hope you love this salad as much as I do!

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