In a large mixing bowl, add cooked turkey, avocado, pieces of clementine, endive, cranberries, broccoli, raisins, parsley and walnuts and mix well. Set aside.
In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Pour that right over the salad and mix until well incorporated.
Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 2-3 days in an airtight container.