Creamy Albuquerque Avocado Turkey Salad

1.In a small mixing bowl, whisk together the Greek yogurt, lime juice, garlic powder, cumin, smoked paprika, salt, and black pepper until smooth and creamy.

2.In a large salad bowl, combine the cubed turkey, roasted corn, black beans, red onion, and chopped cilantro.

3.Add the diced avocado to the large bowl and gently fold it into the turkey mixture, being careful not to mash the avocado pieces.

4.Pour the creamy dressing over the salad and toss gently with a large spoon until all ingredients are evenly coated.

5.Taste and adjust seasoning with extra salt or lime juice if desired, then stir in the pickled jalapeños for an extra kick of Albuquerque-style heat.

6.Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.