Avocado Turkey Salad

Turkey salad is tossed with shredded turkey breast, cranberries, sliced almonds, and creamy avocado. This wholesome, nutritious salad is a delicious way to repurpose holiday leftovers. Whip this avocado turkey salad up in minutes and enjoy it as a hearty salad or turkey avocado sandwich. (This recipe is dairy-free and gluten-free too!)

5 from 1 vote

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Course: Lunch, Meal Prep

Cuisine: American, Dairy-Free, Gluten-Free

Prep Time: 10

Total Time: 10

Servings:

Calories: 368kcal

Author: Capri Lilly

Ingredients

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

Instructions

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.

Notes

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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