Description
A vibrant and refreshing Turkey Salad featuring diced leftover roast turkey, crisp vegetables, and fragrant herbs, all tossed in a tangy lime and fish sauce dressing with a touch of sweetness and heat. Perfect for a light, healthy meal or a quick lunch using leftover turkey.
Ingredients
Scale
Salad Ingredients
- 2 cups diced leftover roast turkey (about 10 ounces)
- 1 Persian cucumber or ⅓ European cucumber, cut into matchsticks
- 1 small carrot, peeled and cut into matchsticks
- 2 radishes, trimmed and sliced thin
- 1 large shallot, sliced thin
- ¼ cup roughly chopped cilantro leaves
- ¼ cup roughly chopped mint leaves
- 2 Tablespoons crispy shallots
- 1-2 Thai bird or other chili, minced (optional)
- 6 lettuce leaves or a small head of lettuce cut into wedges (washed and dried)
Dressing Ingredients
- 2 cloves garlic, minced
- 4 Tablespoons fish sauce
- 6 Tablespoons fresh lime juice (from 2 large limes)
- 3 Tablespoons sugar
- 1 minced Thai bird chili
Instructions
- Make the Dressing: In a bowl, combine minced garlic, fish sauce, fresh lime juice, sugar, and minced Thai bird chili. Stir thoroughly until the sugar is completely dissolved, creating a balanced, tangy, and sweet dressing.
- Prepare the Salad Mix: In a large bowl, add diced turkey, cucumber matchsticks, carrot matchsticks, thinly sliced radishes, shallots, chopped cilantro, mint leaves, crispy shallots, and optional minced chili. Pour the prepared dressing over these ingredients.
- Toss the Salad: Lightly toss the salad ingredients with the dressing to evenly coat all the components without bruising the herbs or vegetables, ensuring a harmonious blend of flavors.
- Serve on Lettuce: Divide the lettuce leaves onto two plates, or cut a small head of lettuce into wedges and spread on a large platter. Mound the dressed turkey salad mixture on top of the lettuce for crispness and presentation.
- Enjoy Immediately: Serve the turkey salad right after preparation to enjoy the fresh textures and vibrant flavors at their best.
Notes
- Using leftover roast turkey makes this salad quick and economical.
- If Thai bird chili is too spicy, adjust the amount or omit for a milder version.
- Crispy shallots add a delightful crunch—these can be found in most Asian grocery stores or made at home.
- This salad is best served fresh; the lettuce leaves help keep it crisp.
- For a gluten-free meal, confirm the fish sauce is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
