Directions:
- In a skillet over medium heat, add the pepitas and toast. They will be ready when they begin to snap and crackle. Put in a large bowl.
- Place the chile and garlic in the hot skillet and raise the heat to high to blacken and blister both. Halve and seed the chile and peel the garlic.
- Put the chile and garlic in the blender or food processor and add the mayonnaise, sour cream, lime juice and salt.
- Add the turkey and jicama to the pepitas and pour dressing over. Mix well.
- Refrigerate the salad for at least 30 minutes.
- Stir in cilantro just before serving.
- Arrange Turkey-Jicama salad on lettuce and serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 754.89 Kcal (3161 kJ) | ||
| Calories from fat | 430.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.87g | 74% | |
|---|---|---|---|
| Cholesterol | 209.58mg | 70% | |
| Sodium | 2607.14mg | 109% | |
| Potassium | 758.58mg | 16% | |
| Total Carbs | 7.61g | 3% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 72.2g | 144% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 6.1mg | 34% | |
| Calcium | 95mg | 9% | |
| Amount Per 100 g | |||
| Calories | 217.36 Kcal (910 kJ) | ||
| Calories from fat | 124.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.78g | 74% | |
|---|---|---|---|
| Cholesterol | 60.35mg | 70% | |
| Sodium | 750.69mg | 109% | |
| Potassium | 218.42mg | 16% | |
| Total Carbs | 2.19g | 3% | |
| Sugars | 0.42g | 6% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 20.79g | 144% | |
| Vitamin C | 3.1mg | 18% | |
| Iron | 1.8mg | 34% | |
| Calcium | 27.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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