Turkey Salad
A light, healthy, and versatile salad made with tender turkey, crunchy veggies, and creamy dressing, all ready in just 15 minutes.
Ingredients
For the Salad
- 2 cups cooked turkey, shredded Use leftover turkey or any protein of choice
- 1 cup celery, chopped Fresh celery adds crunch
- ½ cup red onion, diced Adjust quantity for less pungency
- 2 cups mixed greens Serve salad over these greens
For the Dressing
- ½ cup mayonnaise Can substitute with Greek yogurt
- 1 tablespoon Dijon mustard Ensure gluten-free if needed
- 1 tablespoon lemon juice Freshly squeezed for best flavor
- to taste Salt and pepper Adjust seasoning to personal preference
Instructions
Preparation
- Start by gathering all the ingredients. Chop the celery and dice the red onion, ensuring everything is bite-sized for easy mixing.
- In a large bowl, combine the shredded turkey, chopped celery, and diced red onion. Mix gently to combine.
Make the Dressing
- In a separate bowl, mix the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until you achieve a creamy consistency.
Combine and Serve
- Pour the dressing over the turkey mixture and fold gently until all ingredients are well coated.
- Serve immediately over a bed of mixed greens or store in the fridge for later.
Storage
- Store any leftovers in an airtight container in the fridge for up to three days.
- It's recommended to keep the dressing separate until serving to avoid sogginess.
Notes
Feel free to customize with fruits, nuts, or different herbs. Avoid overmixing to keep turkey pieces intact.