Curried Mango, Turkey and Walnut Salad

Feeding a crowd on the holiday weekend

The first long weekend of the summer is finally here! Time to invite all your friends and family over for a backyard barbecue to celebrate. That means you’ll need to feed a crowd – I have the perfect go-to. Made with gluten-free quinoa, this salad is a nutritional powerhouse! Plus, did I say it was super-easy… yah super easy.

I have been a bit obsessed with mango lately… I know they are not local (and never will be in Toronto), but they are in season right now and oh so good. Now add curry, walnuts and the goodness of turkey and canola oil and wow, this is yummy! You’re welcome, enjoy!

Curried Mango, Turkey and Walnut Salad

 

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This recipe feeds a crowd, if you have a smaller feast - just make half!

Serves: 10-12

Ingredients

• 4 cups cooked quinoa
• 1 cooked turkey breast
• 1 cup mango, diced
• 5 green onions, sliced
• 1 cup walnut pieces
• 1 cup cherry tomatoes, quartered

Instructions

1. Combine all ingredients in a bowl. Combine dressing ingredients in a separate bowl. Drizzle over quinoa mixture and toss.

Notes

DRESSING: Mix together 4 Tbsp curry powder, ⅔ cup rice vinegar, ⅔ cup canola oil, 2 Tbsp lemon juice, 4 tsp grated ginger

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