Thai Turkey Shrimp And Fruit Salad
|Garlic||1 Clove (5 gm) (Small Clove)|
|Fresh mint leaves/1 teaspoon dried mint||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs) (From Approximately 2 Limes)|
|Sesame oil||1⁄4 Cup (4 tbs) (Oriental)|
|Grated lime zest||2 Teaspoon (About 2 Limes)|
|Red pepper flakes||1⁄4 Teaspoon|
|Cooked turkey||1⁄2 Pound (Unsliced)|
|Cooked baby shrimp||1⁄2 Pound|
|Pineapple chunks||2 Cup (32 tbs) (Fresh / Canned)|
|Seedless red grapes||2 Cup (32 tbs)|
|Unsalted peanuts||1⁄2 Cup (8 tbs)|
1 In a food processor, coarsely chop the garlic. Add the mint and finely chop. Add the lime juice, sesame oil, honey, lime zest (if using), red pepper flakes and salt. Pulse to blend. Transfer the vinaigrette to a large serving bowl.
2 Cut the turkey into 1/2-inch cubes. Add the turkey and shrimp to the serving bowl and toss to coat with the vinaigrette.
3 Peel the orange, removing all of the bitter white pith. Halve the orange lengthwise and then cut it crosswise into 1/4-inch half-rounds.
4 Add the orange, pineapple and grapes to the serving bowl and toss to coat with the vinaigrette.