Sunday, November 30, 2014

Chopped Kale Turkey Salad with Pecans, Apples, and Curry Spiced Yogurt Dressing

A perfect Sunday lunch, especially after a Thanksgiving weekend with an abundance of rich food.

For the Salad
Kale, de-ribbed, roughly chopped
Pecan halves
Apple, chopped
Avocado, diced
Turkey, chopped and shredded
Cranberry Relish (optional)

For the Dressing
Greek Yogurt
Olive Oil
Curry Powder
Sea Salt

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

1 comment:

  1. This looks SO good and I am so bummed I didn't see it while we still had turkey! I'm sure it would also be delicious with chicken, but sigh.