- 4 cups Cooked turkey breast shredded 2-inch pieces
- ½ cup Red onion diced
- ½ cup Cilantro roughly chopped
- 2 1/2 Large ripe avocados, pits removed plus more as needed
- 2 Jalapenos chopped
- 2 Limes, juiced plus more to taste
- 2 Celery stalks diced
- 1/4 cup Chopped pecans
- ¼ cup Sliced almonds
- ¼ cup Dried cranberries
- ½ tsp Sea salt plus more to taste
- ¼ tsp Black Pepper plus more to taste
- ¼ tsp Red crushed pepper optional
Prepare the vegetables: Chop the onion, jalapeno, and cilantro.
Shred the turkey and place in a large bowl. Add remaining ingredients into a large bowl. Mix the remaining ingredients together, using the forks to mash the avocado.
Top the salad with more lime. Taste and adjust the flavor to your liking: adding more lime to make the turkey salad zestier, and more avocado to make it creamier.
Recipe Variations
- Bacon: This would add a salty, savory flavor to this recipe. Roast your bacon until it is crispy and chop it into pieces. You can mix it in while making the turkey salad, or fold it in after making the turkey salad.
- Egg: Chop up a boiled egg for added protein.
- Cheese: If you don't mind dairy, add shredded cheddar or swiss cheese.
- Turkey: You can use ground turkey or deli turkey instead of roasted turkey breast.
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Serving: 4g | Calories: 368kcal | Carbohydrates: 11.2g | Protein: 43.7g | Fat: 16.8g | Saturated Fat: 3.5g | Cholesterol: 106mg | Sodium: 111mg | Potassium: 794mg | Fiber: 5.6g | Sugar: 2.2g | Calcium: 46mg | Iron: 15mg