Avocado And Smoked Fowl Salad

Name: Avocado And Smoked Fowl Salad
Total time: 40 min
Yield: Six to eight appetizer servings
Ingredients: 1 or 2 large, unblemished, sweet red peppers, about 1/2 pound; 4 unblemished, ripe avocados, about 2 pounds; 1 tablespoon lemon juice; 4 to 6 ears fresh corn; 1/2 pound smoked, skinless, boneless turkey, goose or chicken; 34 black olives, preferably imported; 1 grapefruit, the sweeter the flesh the better, about 1 pound; 1 cup mayonnaise; 1/2 cup yogurt; 1/4 teaspoon hot red-pepper flakes; 2 tablespoons finely chopped fresh coriander; 1 tablespoon Dijon-style mustard; 1 teaspoon finely minced garlic; 1/4 teaspoon Tabasco sauce; Salt to taste, if desired; Freshly ground pepper to taste; Boston lettuce leaves

By Craig Claiborne and Pierre Franey

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; A MOUTHFUL

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six to eight appetizer servings

1 or 2large, unblemished, sweet red peppers, about ½ pound
4unblemished, ripe avocados, about 2 pounds
1tablespoon lemon juice
4 to 6ears fresh corn
½pound smoked, skinless, boneless turkey, goose or chicken
34black olives, preferably imported
1grapefruit, the sweeter the flesh the better, about 1 pound
1cup mayonnaise
½cup yogurt
¼teaspoon hot red-pepper flakes
2tablespoons finely chopped fresh coriander
1tablespoon Dijon-style mustard
1teaspoon finely minced garlic
¼teaspoon Tabasco sauce
Salt to taste, if desired
Freshly ground pepper to taste
Boston lettuce leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Hold the red pepper or peppers under a broiler or over a flame and turn until charred on all sides. Hold the peppers under running water and peel off and discard the skin. Cut the peppers in half. Cut away and discard the core, inner veins and seeds. Cut the peppers into quarter-inch cubes. There should be about one cup. Set aside.
Step 2
Cut the avocados in half and discard the pits. Peel the avocados and discard the skin. Cut the flesh into half-inch cubes. There should be about four cups. Put the cubes in a bowl and add the lemon juice. Toss to prevent discoloration. Set aside.
Step 3
Meanwhile, bring enough water to the boil to cover the corn when added. Add the corn. When the water returns to the boil, cover and let stand five minutes. Drain and let cool to lukewarm. Cut the kernels from the cobs. There should be about two cups. Set aside.
Step 4
Cut the turkey, goose or chicken into half-inch, or slightly smaller, cubes. There should be about two cups. Set aside.
Step 5
Remove and discard the pits from the olives. There should be about two-thirds of a cup.
Step 6
Peel the grapefruit and remove all white outer fiber. Cut between the thin membranes of each wedge. Cut the wedges crosswise into half-inch pieces. There should be about one and one-half cups. Set aside.
Step 7
Put the mayonnaise, yogurt, red-pepper flakes, fresh coriander, mustard, garlic, Tabasco sauce, salt and pepper in a large mixing bowl and blend well.
Step 8
Add the red pepper cubes, avocados, corn, smoked fowl, olives and grapefruit and blend well. Serve in individual lettuce cups as an appetizer.