© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 papayas, cut in half; rinse & reserve seeds
2 c NO-SALT TURKEY BREAST, cut into 1/2-inch cubes
1/4 c corn oil
1 tbsp sugar
1 tbsp tarragon vinegar
1 tsp dried minced onion
1 tsp lime juice
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp paprika
8 Large strawberries, caps removed
As needed grape clusters
1 kiwi, peeled and cut in sections
With a spoon, carefully remove papaya from skin; reserve skin along with seeds. Cut papaya into 1/4-inch cubes. In medium bowl, combine papaya and turkey; set aside.
In blender or food processor fitted with metal blade, combine oil, sugar, vinegar, onion, lime juice, salt, mustard and paprika; process until smooth. With motor running, add 1 teaspoon papaya seeds and process until seeds are coarsely ground. Fold dressing into turkey mixture. Cover and refrigerate 1 hour.
To serve, spoon turkey salad into papaya shells. Garnish with strawberries, grape clusters or kiwi slices.
Total Calories 292
Total Fat 15 g
% Daily Total Fat 46
Cholesterol 28 g
Sodium 183 mg
Total Carbohydrates 19 g
Protein 23 g