Description
A delicious turkey salad made with leftover cooked turkey and a mix of crunchy vegetables and fruit.
Ingredients
Scale
- 4 cups leftover cooked turkey – diced
- 1/2 cup diced celery
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1 tablespoon chopped fresh rosemary
- 2–3 tablespoons avocado mayo – I used Primal Kitchen
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- Salt and pepper – to taste
Instructions
- Dice or shred the turkey then prep and measure the rest of the ingredients.
- Add all of the ingredients to a large bowl and toss using a large spoon.
- Serve immediately or store in the refrigerator and serve later.
Notes
- For added flavor, consider using fresh herbs like parsley or thyme.
- This salad can be made a day in advance for convenient meal prep.
- Prep Time: 10 minutes
- Category: Salad
- Method: mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg