If you happen to have some leftover turkey, this salad is one of the easiest ways to use it! The week after Thanksgiving is a challenge. Staring at the piles of leftover meat in the fridge, I sometimes despair. How are we going to finish it all before it goes bad? This flavorful turkey salad comes to the rescue! It’s one of my favorite ways to use leftover turkey. My entire family enjoys it, so it’s become one of our week-after-Thanksgiving traditions. And it’s so easy to make!
Ingredients
Recipe Card
Mayonnaise: I like to use avocado oil mayonnaise. Mustard: I use Dijon mustard. This traditional French mustard is creamier and less vinegary than yellow mustard. Lemon juice: Freshly squeezed is the most flavorful. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work, although freshly minced garlic tastes better. Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Cooked turkey meat: Make sure it’s skinless. The skin will feel rubbery in a cold salad. Veggies and herbs: I use diced celery, chopped red onion, and chopped cilantro. Cheese: I like to use crumbled feta cheese.
Add the salad ingredients to a large bowl. In a jar or a small bowl, mix the dressing ingredients. Pour the dressing on top of the salad. Gently mix and serve. It’s also very good on cloud bread or keto English muffin, serving as a bun of sorts, or sandwiched between thick slices of almond flour bread. You can also spoon it into lettuce cups or roll it in a lettuce sandwich.
