Boxing Day Turkey Salad Recipe

Rustle up your Christmas Day leftovers into something fresh and full of flavour. Less of a recipe, more of a see what's in the fridge mix—this salad, now a yearly tradition for us, is perfect for a light lunch the next day.

Ingredients


2 cups cooked turkey, shredded or chopped
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup dried cranberries (optional, for a touch of sweetness)
1/4 cup chopped walnuts or almonds (optional, for crunch)
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1 tbsp Dijon mustard
1 tbsp lemon juice or apple cider vinegar
Salt and pepper to taste
Fresh herbs (parsley, dill, or thyme) or smoked paprika

Make It


Make the Dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice (or vinegar), salt, and pepper until smooth. Adjust the seasoning to taste

Combine the Salad: In a large mixing bowl, add the shredded turkey, chopped celery, red onion, cranberries, and nuts (if using). Toss everything together gently to combine.

Add the Dressing: Pour the dressing over the turkey mixture and stir until everything is evenly coated. If you prefer a creamier salad, you can add a little more mayo or yogurt.

Chill and Serve: Let the salad chill in the fridge for about 30 minutes to allow the flavours to meld. Garnish with fresh herbs if desired, or a generous sprinkle of smoked paprika.

Serve: Serve the turkey salad on a bed of lettuce, in a sandwich, on toast, or with crackers for a light and refreshing meal.

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