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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From: The Border Cookbook Chill Time: 30 minutes Ingredients:
1/2 cup pepitas (shelled pumpkin seeds) |
1 serrano peppers or 1 jalapeno |
3 garlic cloves, unpeeled |
1/4 cup mayonnaise |
1/4 cup sour cream |
2 tablespoons fresh lime juice (to taste) |
salt (to taste) |
4 cups smoked turkey or 4 cups roasted turkey, shredded |
1 cup jicama, cut into matchsticks |
3 -4 tablespoons fresh cilantro, minced |
lettuce leaves or shredded lettuce, preferably red, for garnish |
Directions:
1. 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.
2. 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.
3. Put the chile and garlic in the blender or food processor and add the mayonnaise, sour cream, lime juice and salt.
4. Add the turkey and jicama to the pepitas and pour dressing over. Mix well.
5. Refrigerate the salad for at least 30 minutes.
6. Stir in cilantro just before serving.
7. Arrange Turkey-Jicama salad on lettuce and serve chilled.
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