This salad is perfect for summer picnics. To make a vegetarian version, substitute 1 (15-oz.) can chickpeas for the turkey. This recipe is best served the day it's made.
2 2/3 cups water
2/3 cup wild rice, rinsed well
1/3 cup brown jasmine or brown basmati rice, rinsed well
1 teaspoon Kosher salt
1 cup Seedless red grapes, washed and cut in half lengthwise
8 oz boneless smoked turkey, diced
1/2 cup Fresh flat leaf parsley, finely chopped
2 tablespoon Red wine vinegar
1/4 cup Olive oil
1/2 teaspoon Black pepper, ground
2 ripe avocados, pitted and diced
1/2 cup Sliced almonds, toasted