What I did With My Leftover Turkey.

I made a turkey chopped salad with spicy avocado dressing! (Shown above with Cape Cod potato chips).

The recipe calls for jicama which is a crazy big plant (the size of a 12 year old's head) that slices like a potato but is quite clear and almost flavorless.
It's really crunchy and refreshing.
I swiped the last one at the grocery.
EPIC WIN.

I didn't add cilantro because I passionately dislike the pungent herb, so I used parsley instead.
I also found the onions to be a tad too spicy, so I would rinse them in cold water or just use less for round two.
I also think yellow peppers would be a good addition as far as color goes.

Serves 4.

Here's the original recipe, courtesy of epicurious.com, who got it from Bon Appétit:

Ingredients:
1 large avocado, halved, pitted
1 1/2 tbsp. fresh lime juice
1 1/2 tsp. chili-garlic sauce
3 tbsp olive oil

2 cups diced turkey
1 cup diced peeled jicama
1 cup diced red onion
1 large red bell pepper, diced
1/2 cup plus 1 tbsp chopped fresh cilantro
Romaine lettuce leaves

Directions:
Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.
Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.

Enjoy,
Steph

P.S. Do you guys even read my blog?