The Best Leftover Turkey Salad

It’s always a dilemma what on earth to do with all the leftover turkey, right? Can’t face another roast dinner? This keto friendly warm turkey salad fits the bill nicely and will feel like a totally different meal from your Christmas dinner thanks to the warming spices and orange zest.

This low-carb turkey salad is loaded with healthy fats and full of goodness. It’s not just for Christmas though, you can make this nutritious salad at any time of the year and replace the cooked turkey with either turkey steaks or some left over roast chicken.

Preparation time

Hands-on:    20 minutes
Overall:     20 minutes

Nutritional values (per serving)

Total Carbs	12.6	grams
Fiber	5.7	grams
Net Carbs	6.9	grams
Protein	25	grams
Fat	37.4	grams
of which Saturated	11	grams
Energy	474	kcal
Magnesium	101	mg (25% RDA)
Potassium	762	mg (38% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (22%), fat (72%)

Ingredients (makes 4 servings)

• 1 small red onion, thinly sliced (45 g/ 1.6 oz)
• 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
• 250 g roast leftover turkey (8.8 oz)
• 1/3 tsp cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tbsp pistachios (15 g/ 0.5 oz)
• 3 tbsp pumpkin seeds (25 g/ 0.9 oz)
• 100 g watercress (3.5 oz)
• 80 g arugula (rocket) (2.8 oz)
• 3 tbsp chopped mint
• 4 tbsp chopped coriander
• Optional: 1/4 cup pomegranate seeds (22 g/ 0.8 oz)
• 1 large avocado, sliced (200 g/ 7.1 oz)
• 1/3 cup crumbled feta (50 g/ 1.8 oz)

Dressing

• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp toasted sesame oil (15 ml)
• 3 tbsp fresh lime juice (45 ml)
• small piece of ginger, grated (40 g/ 1.4 oz)
• 1 tbsp fresh orange zest
• 1 tbsp coconut aminos (15 ml)
• 1/2 tsp sea salt, or to taste
• 1/8 tsp ground black pepper, or to taste

Instructions

1. Place half of the ghee into a saucepan and heat on a medium heat. Add the onions and sauté for about 3 minutes until soft.
   
2. Mix all the dressing ingredients together.
   
3. Add about 1/2 of the dressing to the onions and sauté for another 2 minutes until they become a little sticky.
   
   
4. Add the remaining half of the ghee into to a pan. Add the turkey and spices and sauté for 3-5 minutes until warm and crisp.
   
5. Place the pistachios and pumpkin seeds in a dry frying pan and gently toast on a medium-low heat for 3-5 minutes until golden. Remove from the heat and pan. Allow to cool.
   
   
6. Place the leaves on a serving platter. Toss with the herbs remaining dressing, turkey, pistachios, pumpkin seeds, pomegranate (optional), slices of avocado, and feta.
   
7. It tastes best when served fresh but can be stored in the fridge for 1 day.
   
   

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