Leftover Turkey Salad
This lightened-up turkey salad with celery, onion, dried cranberries and almonds is the perfect recipe to make with leftover turkey.
Servings: 6 cups
Ingredients
- 4 cups chopped cooked turkey
- ½ cup diced celery about 2 stalks
- ½ cup diced red onion
- ½ cup dried cranberries
- ½ cup salted and roasted almonds chopped
- ¼ cup mayonnaise I like avocado oil mayo
- ¼ cup plain Greek yogurt I used full fat, but you could use low fat
- 1 Tablespoon lemon juice
- 2 teaspoons dijon mustard
- ½ teaspoon ground pepper
- ¼ teaspoon sea salt
- ¼ cup fresh dill parsley also works
Instructions
- Add turkey into a large bowl along with celery, onion, cranberries, almonds, mayo, yogurt, lemon juice, mustard, pepper, salt and fresh dill. Toss to combine.
- Enjoy salad on top of a bed of greens, in a lettuce wrap, as a sandwich with regular bread, on crackers, in a pita or on a croissant roll. Store leftovers in an airtight covered container for 3-5 days.
Notes
- Storage: This salad can be stored in an airtight container for 3-5 days. Sometimes later in the week, I need to mix in additional mayonnaise if it's a little dry but you can adjust to your liking!
- Nut-free: If you have a nut-allergy, pepitas (pumpkin seeds) would be an excellent option to swap out the almonds for.
- Dairy-free: To make this recipe dairy-free, you could either use a little more mayo instead of yogurt, or a coconut milk based yogurt. I haven't tried this out, so if you do use a dairy-free yogurt, please let me know in the comments how it went.
Nutrition
Serving: 1/2 cup | Calories: 283kcal | Carbohydrates: 13g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 67mg | Sodium: 297mg | Potassium: 388mg | Fiber: 3g | Sugar: 9g | Vitamin A: 226IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg