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Meat
Easy
6 Servings
Allergens 
5 Minutes
Diets
No Diets specified
In my opinion, any dish that doesn’t involve cooking and makes you spend less time in the kitchen during the summer is a bonus. The flavors and textures of this dish complement each other really well. You’re going to love it!
1 (8-ounce/225-gram) bag salad mix (I used lettuce mixed with purple cabbage and grated carrots)
1 (11-ounce/310-gram) can Gefen Mandarin Oranges, drained (reserve liquid)
9 slices (approximately 7 ounces/200 grams) turkey breast, cut into strips
2 scallions, sliced
1 firm nectarine, cubed
1/2 a large avocado, cubed
1/4 cup slivered almonds, toasted
1 tablespoon Bartenura Olive Oil
1/2 tablespoon Kedem White Wine Vinegar
1 tablespoon Glicks Soy Sauce
1 teaspoon walnut oil (regular oil or other nut oil can be subbed)
1 and 1/2 tablespoons brown sugar
2 teaspoons reserved mandarin oranges liquid
scant 1/2 teaspoon powdered ginger, such as Gefen
1/2 tablespoon sesame seeds (optional, but recommended)
Place all salad ingredients, aside from almonds, in a large bowl. Toss together.
Whisk dressing ingredients in a small bowl. Taste and adjust seasoning if necessary. Pour dressing over salad right before serving. Garnish with toasted slivered almonds.
Photography: Moishe Wulliger Styling: Renee Muller
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