Easy Leftover Turkey Salad with Creamy Orange Poppy Dressing

Ingredients

• 250 g leftover cooked turkey (cut into bite size pieces)
• 1 avocado (diced)
• 3 clementines (sections cut in half)
• 1 large endive (julienned)
• 1/2 cup fresh cranberries (cut in half)
• 1/2 cup raw broccoli (florets only, chopped finely)
• 1/4 cup raisins
• 1/4 cup fresh parsley (chopped)
• 1/4 cup walnuts (chopped)
• The juice and zest of 1 orange
• 1 tsp white wine vinegar
• 1 tbsp Dijon mustard
• 1/4 cup Paleo Mayo
• 1 garlic clove (smashed)
• 1 tbsp poppy seeds
• 1/4 tsp white pepper
• 1/4 tsp Himalayan salt
• 1 tsp unflavored powdered gelatin
• 1/4 tsp guar gum

Instructions

1. 1

   In a large mixing bowl, add cooked turkey, avocado, pieces of clementine, endive, cranberries, broccoli, raisins, parsley and walnuts and mix well. Set aside.

2. 2

   In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Pour that right over the salad and mix until well incorporated.

3. 3

   Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 2-3 days in an airtight container.