For the Salad
Kale, de-ribbed, roughly chopped
Turkey, chopped and shredded
Cranberry Relish (optional)
For the Dressing
After de-ribbing and chopping your kale, massage with several squeeze of lemon and sea salt. Add chopped apple, turkey, and pecan pieces, and toss. Add avocado and gently toss again. I also stirred in just a few spoonfuls of leftover cranberry relish to brighten things up a bit.
In a separate bowl, mix several spoonfuls greek yogurt with a teaspoon or two of olive oil. Thin with several squeezes of lemon, and stir in a teaspoon or two of curry powder to taste, plus a few pinches sea salt. Drizzle over salad, toss again, and enjoy!
Food Allergies and Ethics