Leftover Turkey Salad

Ingredients

• 4 cups chopped cooked turkey
• 1/2 cup diced celery, about 2 stalks
• 1/2 cup diced red onion
• 1/2 cup dried cranberries
• 1/2 cup salted and roasted almonds, chopped
• 1/4 cup mayonnaise, I like avocado oil mayo
• 1/4 cup plain Greek yogurt, I used full fat, but you could use low fat
• 1 Tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1/2 teaspoon ground pepper
• 1/4 teaspoon sea salt
• 1/4 cup fresh dill, parsley also works

Instructions 

1. 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.
2. 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.

Nutrition

Serving: 1/2 cup Calories: 197kcal Carbohydrates: 8g Protein: 20g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 3g Cholesterol: 69mg Sodium: 174mg Fiber: 1g Sugar: 5g