TURKEY SALAD [EGG, NUT, GLUTEN, AND DAIRY FREE]

One of my favorite restaurants has an amazing chicken salad I crave from time to time. This is my
homemade dairy, soy, and egg-free attempt to satisfy a craving and use up a turkey I had tucked away in the freezer around Thanksgiving.

[THE RECIPE]

1 c. water
1/2 c. hemp seeds
1/4 c. olive or caper juice [optional]
3 T. dijon mustard
2 T. raw honey
1 lemon, juiced [about 2 T. lemon juice]
1 - 2 garlic cloves, peeled

1 tsp. sea salt
1 tsp. sweet paprika

1/2 tsp. onion powder
1/4 tsp. turmeric powder
1/4 tsp. smoked paprika
freshly ground pepper, to taste
2 c. extra virgin olive oil
1/2 - 1 c. loosely packed fresh dill leaves, stems removed, to taste
1/4 c. loosely packed fresh chives, finely chopped
breasts of one turkey or two chickens [organic, pasture raised, local if possible], roasted* or cooked and shredded

In a high-speed blender, combine water, hemp seeds, olive or caper juice, dijon mustard, honey, lemon, garlic, salt, paprika, onion powder, turmeric powder, smoked paprika, pepper, and oil. Blend on high until very smooth and creamy. Taste and add salt or pepper as needed. Set aside.

1/2 - 1 c. thinly sliced radishes
1/2 - 1 c. thinly sliced celery

Fill a medium bowl 3/4 of the way full with water and ice. Set aside. Bring water to boil in a medium stainless steel pot. Add radishes and celery and blanch for 1 minute in boiling water. Remove vegetables and place in ice water. Let cool for a couple minutes and then strain.

In a large glass bowl, combine cooked and shredded turkey or chicken and blanched vegetables. Slowly add prepared dressing a 1/2 cup or so at a time until the meat and vegetables are thoroughly covered. Serve warm as sandwich, on a bed of greens, or on a bed of kale rubbed with a little olive oil to soften or refrigerate until ready to serve. Garnish with raw sauerkraut, olives or capers, toasted nuts or seeds, avocado, pickles, etc.

*[ROASTED TURKEY]

1 lemon, washed and cut into wedges
1 large handful each of fresh dill and chives
1 - 2 T. extra virgin olive oil
2 tsp. sweet paprika
1 tsp. smoked paprika
1 - 2 tsp. sea salt
1/2 - 1 tsp. freshly ground peppercorns

Thaw turkey in refrigerator. This may take a few days so plan ahead. Prior to baking, remove bag of giblets from inside of turkey. Place the bird in a large glass baking dish and rub whole turkey with a little olive oil, paprika [sweet and smoked], sea salt, and freshly ground pepper. Stuff inside cavity of the bird with the lemon wedges and fresh herbs

Fill baking dish with 2 - 4 cups of water or enough to have about 1/2 inch of water in the bottom of the dish..

Cover entire dish with tinfoil and roast at 325 degrees F for 2 - 3 hours or until the inner temperature [thermometer in thigh] reaches 165 - 170 degrees. Uncover for last 15 minutes.

Remove from oven and let stand at room temperature for 20 minutes to cool enough to slice.