Side view of creamy turkey salad with lime wedges and spoon in purple bowl, with dried cranberries in red dish, mint leaves, lime, avocado peel and green cloth in background.

Turkey Cranberry Salad with Lime Dressing

Course Lunch, Salad
Cuisine International
Keyword salad, turkey
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 293kcal
Author Monika Dabrowski


  • 300 g leftover turkey chopped
  • 60 g dried sweetened cranberries
  • 1 avocado cubed
  • 1 small red onion finely chopped

For the lime dressing

  • 2 tbsp vegetable oil
  • 3 tbsp lime juice plus zest of 1.5 lime
  • 3 tbsp fresh mint leaves finely chopped
  • 7 tbsp Skyr or other thick low fat yogurt
  • 3 tbsp mayonnaise
  • 1/2 garlic clove minced
  • Sea salt and pepper to taste


  • Combine the dressing ingredients and stir until smooth.
  • In a large bowl combine the chopped turkey, cranberries, cubed avocado and chopped red onion. Pour in the dressing, stir, adjust the seasoning and serve.


  • Leftover turkey: Use either white or brown meat or a bit of both.
  • Dressing: I used naturally low in fat Skyr but low fat thick yogurt is also a good option. Use regular or low fat mayonnaise.  
  • Best served immediately.  You can make the salad (without the onions) a few hours ahead and keep refrigerated. Stir in the onions just before serving.
  • Not suitable for freezing.


Serving: 1serving | Calories: 293kcal | Carbohydrates: 16g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 117mg | Potassium: 386mg | Fiber: 3g | Sugar: 9g | Vitamin A: 187IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 1mg