by Elise Schwartz | June 22, 2011 4:54 PM
Picnic Week continues… This salad is pretty darn yummy! In my testing stages, I’ve also tried with chicken instead of turkey which was still really good, but tastes the best with roasted turkey! Also replaced the olives with diced zucchini and that was good as well, for a different taste.
Spicy Turkey Bean Salad
Makes 8 Servings
1/3 cup Bragg’s apple cider vinegar
1/2 tsp sea salt
a little less than 1/2 tsp pure liquid stevia
1/2 tsp dried oregano
1/2 tsp ground cumin
1 large clove garlic, minced
1/2 tsp organic Tabasco sauce, or to taste
1 1/2 cups olive oil
6 handfuls of organic mixed salad greens, rinsed and dried
2 cups organic black beans, rinsed and drained
1 cup organic olives, sliced (I used black and red)
2 cups free-range turkey, cooked and shredded
1 organic avocado, diced
1 Tbsp fresh lemon juice
2 tsp fresh lemon zest
1 Tbsp organic jalapeno pepper, minced
1/3 cup red onion, chopped
1/2 cup raw cheddar cheese, grated
1.) In blender, add apple cider vinegar, sea salt, stevia, oregano, cumin, garlic, and Tabasco sauce. Blend on Medium speed until smooth. While running blender on Medium-Low, drizzle in olive oil until emulsified.
2.) In a large bowl, add all remaining salad ingredients, tossing to combine. Pour dressing over the salad and toss until well coated. Chill for 1-2 hours, then serve immediately.
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