Turkey Salad
12 ingredients · 9 steps · from Downshiftology
- lunch
- salad
- high-protein
- no-cook
- leftover-turkey
- meal-prep
- healthy
Ingredients
- 4 cups cooked turkey (diced)
- 2 ribs celery (small dice)
- 3 green onions (sliced)
- 2 tablespoons fresh parsley (roughly chopped)
- 1 tablespoon fresh dill (roughly chopped)
- 3 tablespoons lemon juice
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup pecans (roughly chopped)
- 1/2 cup unsweetened dried cranberries
- salt
- pepper
Steps
- Dice cooked turkey into small bite-sized pieces.
- Slice celery lengthwise a couple of times, then slice across for a small dice.
- Slice both green and white portions of the green onions.
- Roughly chop parsley and dill.
- Juice the lemon (about 3 tablespoons needed).
- Add all ingredients to a large mixing bowl: turkey, mayonnaise, Dijon mustard, pecans, dried cranberries, green onions, celery, parsley, dill, and lemon juice.
- Season with salt and pepper to taste.
- Stir everything together until creamy and well coated.
- Serve in a bowl or as a sandwich filling.
Recipe extracted by Foodle from “TURKEY SALAD | The Best Use of Turkey Leftovers!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
