Turkey Salad
This is the superhero of lazy cooks everywhere! 🤣 Take 10 oz of turkey, sprinkle in some diced red onion, chopped celery, cranberries, and roasted almonds. Then, get saucy with mayo, Greek yogurt, lemon juice, and Dijon mustard. Mix it all like you're dancing in the kitchen. Season to taste, and voilà! You've just created a high-protein masterpiece. Serve it with leaves, slap it in a wrap, or sandwich it – your call. And fear not, if you overestimate your turkey needs, this salad's got your back for 3-5 days in the fridge.
Equipment
- 1 Large bowl
Ingredients
- 10 oz. 280g cooked turkey breast, chopped
- 2 celery stalks chopped
- 1 red onion diced
- ½ cup 60g dried cranberries, unsweetened
- ½ cup 70g roasted almonds, chopped
- 4 tbsp. mayonnaise
- 4 tbsp. Greek yogurt
- 1 tbsp. lemon juice
- 2 tsp. Dijon mustard
- salt and pepper
Instructions
- Place all the ingredients in a large bowl, season with salt and pepper and mix until well combined.
- Serve the salad immediately with salad leaves, in a wrap, or in a sandwich.
- Store any leftover salad in an airtight container in the fridge for 3-5 days.
Video
Notes
⭐️ Estimated Nutrition/Serving ⭐️
- 350 cal
- 20g fats
- 17g carbs
- 26g protein
- 3g fibre