This zesty turkey avocado salad is an easy and delicious way to use up leftover turkey. It comes with a creamy, refreshing lime and mint dressing and is ready in under 20 minutes.
You might also like this zesty turkey cranberry salad!
This creamy turkey avocado salad makes a delicious and healthy lunch, perfect on its own or in a sandwich. It's refreshing, full of texture, made using a handful of ingredients and simple to make.
The festive season is a time of celebration, feasting and general overindulgence. We tend to eat too much but probably also cook too much. So no matter how delicious the main event was and how many guests were at the table there are bound to be leftovers!
And you can enjoy them in so many delicious ways!
Turkey avocado salad ingredients and substitutions
- Turkey: works with either white or dark leftover meat, but you can also use a bit of both. You can also use chicken in this recipe.
- Avocado: should be ripe, but firm.
- Dried cranberries: Use sultanas or raisins instead if desired.
- Red onion: adds crunch. You can use another sweet onion variety, alternatively scallions/green onions or chives.
- Sea salt and pepper to taste.
For the dressing
- Yogurt: use either natural or Greek yogurt (regular or reduced fat) or Skyr.
- Mayonnaise: adds more depth of flavour to this cranberry turkey salad (use either regular or reduced fat mayo).
- Garlic: adds flavour.
- Vegetable oil: use mild tasting olive oil if you prefer.
- Lime juice and zest: for best results it's important to use both. You could also swap it for lemon.
- Mint: adds freshness.
Recipe instructions
1.Combine all the dressing ingredients and stir until the mixture is smooth.
2. Prepare the salad ingredients.
3. Combine all the salad ingredient, pour in the dressing and stir. Adjust the seasoning as needed and enjoy your cranberry and turkey salad!
Serving suggestions
This leftover turkey cranberry salad is delicious in a sandwich, on toast, in a wrap, with crispy salad. You can also serve it in lettuce wraps for a light meal idea.
Optional extras
- crispy bacon
- toasted pecans, cashews or walnuts
- your favourite curry powder
- finely chopped baby spinach
- finely chopped lettuce
Top tips for making avocado turkey salad
- 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.
- Best served immediately. You can make this turkey and cranberry salad (without the onions) a few hours ahead, cover and keep refrigerated. Stir in the onions just before serving.
- Not suitable for freezing.
Related recipes
- Turkey Salad Sandwich (No Mayo)
- Leftover Turkey Vegetable Soup with Beans
- Creamy Leftover Turkey Tomato Soup
- Leftover Turkey Potato Patties
- Mexican Turkey Rice Casserole
Check out also these other easy salad recipe ideas!
Keep in touch!
If you make this turkey avocado salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Creamy Turkey Avocado Salad
Equipment
- Zester
Ingredients
- 10.58 ounces (300 g) leftover turkey chopped
- ½ cup less 1tbsp (60 g) dried sweetened cranberries
- 1 medium avocado cubed
- 1 small red onion finely chopped
For the lime dressing
- 1½ tablespoons vegetable oil
- 3 tablespoons lime juice plus zest of 1½ limes
- 3 tablespoons fresh mint leaves finely chopped
- 7 tablespoons thick yogurt natural or Greek yogurt or Skyr
- 3 tablespoons mayonnaise
- ½ 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.
- 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.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Sandhya says
This salad looks so scrumptious, Monica !
Monika says
Thank you Sandhya!
hijackedbytwins says
I love a good leftover salad and sprouts are such a delicious addition. Thank you for sharing with #CookBlogShare x
Monika says
Thank you Kirsty:)
Cat says
What a great idea and a tasty way to use up leftovers. Happy New Year 🙂 x
Monika says
Thank you, glad you like it! All the best in the New Year:)
FrugalHausfrau says
This salad looks to die for, and what a great idea for a little leftover turkey! Happy New Years, Monica!
Monika says
Thank you Mollie! Happy New Year:)