Wild rice and smoked turkey salad

• 3 1/2 to 4 cups cooked wild rice (see recipe)
• 1 pound smoked turkey or chicken, cut into bite-size cubes, about four cups
• 2 medium-size unblemished avocados, pitted, peeled, cut into 1/2-inch cubes
• 1 tablespoon lemon juice
• 10 to 12 bottled sun-dried tomatoes in oil, optional
• 3/4 cup finely diced onion
• 1/4 cup red-wine vinegar
• 1/2 cup olive oil
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/4 cup finely chopped parsley

1. Put the wild rice in a mixing bowl, let cool and add the smoked poultry.
2. Prepare the avocados and sprinkle with lemon juice to prevent discoloration.
3. Add the cubes to the mixing bowl.
4. Add the tomatoes, onion, vinegar, olive oil, salt, pepper and parsley.
5. Toss to blend and serve at room temperature.

rice, turkey, avocados, lemon juice, tomatoes, onion, redwine vinegar, olive oil, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/10264 (may not work)