10 Sep Turkey Kiwi Salsa Pitas
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Brian Klutch
New Zealand is populated by large swaths of kiwi trees. Whip up a chunky salsa using the fuzzy fruit to make your lunch pita sandwich pop with flavor.
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Directions:
Place turkey and a couple of pinches of salt in a large pot. Cover meat by at least 1 inch with water. Bring water to a temperature at which it is steaming; do not boil the meat. Reduce heat, partially cover pot, and poach for 20 minutes, skimming off any foam. Remove turkey and let cool before thinly slicing.
In a large bowl, gently toss together kiwi, bell pepper, tomatoes, mint, scallions, serrano pepper, garlic, lime juice, and 1⁄4 tsp salt.
To assemble pitas, stuff pita halves with turkey, spinach, goat cheese, and kiwi salsa.
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