This turkey avocado salad is an easy and delicious way to use up leftover turkey. It comes with a creamy, refreshing lime and mint dressing that's low in fat and simple to make.
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.
I recommend using sweetened rather than unsweetened cranberries for more complexity and to offset the tartness of the dressing.
Remember to zest the lime before juicing it.
You can make the dressing ahead, cover and refrigerated for up to a few hours.
I used naturally low in fat Skyr but you can also use low fat thick yogurt such as Greek yogurt or creme fraiche.
Use regular or low fat mayonnaise.
You can use lemon instead of lime if preferred.
Best served immediately. You can make the salad (without the onions) a few hours ahead, cover and keep refrigerated. Stir in the onions just before serving.