Leftover Turkey Salad
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Perfect for after Thanksgiving and Christmas! This recipe is great for using up your leftover turkey from the holidays and it's so easy to make! This flavor-packed recipe is paleo, gluten free, dairy free, Whole30, and can be made low carb/keto! This recipe can easily be halved if you don't have 2 whole pounds of turkey leftover or if you just want to make a smaller portion.
Servings: 8 -10 servings
Ingredients
- 2 lb 900g cooked turkey meat (dark and light), chopped (about 6 cups chopped)
- 2 cups 240g diced apple (*see notes for low carb/keto)
- 1 1/2 cups 150g pecan halves, chopped
- 1 cup 190g green grapes, halved (omit for low carb/keto)
- 1/2 cup 70g naturally-sweetened dried cranberries (**see notes for low carb/keto)
- 1 cup diced celery 2 large stalks
- 3 green onions thinly sliced
- 1 cup paleo mayonnaise homemade or store-bought
- 3 Tbsp freshly squeezed lemon juice
- 2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Place all ingredients in a large mixing bowl.
- Mix gently with a silicone spatula until combined.
- Use right away or refrigerate for about 4 hours to allow flavors to meld.
Notes
*For a lower carb option, I suggest replacing the apple with asian pear. Most asian pears are very low in sugar. If these are still too much sugar for your diet, I suggest replacing the apple with jicama. You still get a nice juicy crunch, but they're super low in sugar. Jicama will add about 10g net carbs to the entire recipe.
**For low carb and keto, I suggest making your own keto-friendly dried cranberries using a recipe like this one! If you're not feeling that ambitious, you can just omit the dried cranberries altogether.