Herby Leftover Turkey Salad with Crunchy Fridge Raid Veg
This Turkey Salad is a light and fresh way to use leftovers. With a yoghurt and dill dressing and served with a bright crunchy salad which works with any veg you have.
Servings: 2 people
Calories: 585kcal
Ingredients
- 300 g leftover turkey white or dark meat
- 2 tablespoons natural yoghurt dairy or dairy-free
- 2 tablespoons mayonnaise regular or plant-based
- ½ teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
- Squeeze lemon juice
- 1 teaspoon fresh dill
- 1 teaspoon chopped chives
- 1 tablespoon diced gherkins
- 1 celery stalk diced
Salad vegetables
- 1 head romaine lettuce shredded
- ½ avocado peeled, de-stoned and diced
- 75 g beetroot diced
- 50 g mixed olives
- ½ red pepper diced
- ¼ cucumber diced
- 4 radishes sliced
- 2 teaspoons olive oil
- ½ lemon
- ¼ teaspoon kosher salt
- Ground black pepper to taste
- Small handful fresh parsley leaves roughly chopped
Instructions
- Shred or dice the leftover turkey into even pieces.
- In a medium sized mixing bowl whisk together the yoghurt, mayonnaise, mustard, salt and lemon juice until smooth. Follow with the dill and chives until evenly mixed in.
- Add in the turkey, diced gherkins and diced celery and mix well. Set aside whilst you prepare your salad vegetables.
- Shred the lettuce, dice the beetroot, avocado, olives, red pepper and cucumber and slice the radishes.
- Arrange the vegetables and salad ingredients around the edges of a bowl. Either in individual bowls or a large serving bowl. Mound the dressed turkey in the centre of the bowl.
- In a small mixing bowl whisk together the olive oil and the juice of half the lemon with the salt and pepper. Drizzle the dressing over the top of the salad vegetables.
- Finish the bowl with a scattering of the parsley leaves.
Notes
The amounts in this recipe are very generous for 2 people as a substantial lunch. You can make the recipe go further and serve up to 4 people if you include a carby element to the salad. Either boiled rice or leftover sauteed roast potatoes or a side of Mayo-Free Potato Salad.
Salad options. You can swap or omit any of these salad options. Other vegetables you may like to add are diced fennel, chicory, rocket, mixed salad bag, avocado, grated carrot or courgette, pickled red cabbage, sauerkraut.
Make Ahead
The dressed turkey can be made ahead and stored in an airtight container in the fridge for up to 3 days.
You can assemble the whole salad bowl but I recommend drizzling over the olive oil and lemon juice directly before serving which keeps the salad from getting soggy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 serving of salad, assuming the salad is portioned into 2 servings.
Nutrition
Calories: 585kcal | Carbohydrates: 16g | Protein: 47g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 1223mg | Potassium: 983mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2505IU | Vitamin C: 63mg | Calcium: 95mg | Iron: 3mg