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.
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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