Is it the fresh from the oven turkey on Thanksgiving day you love or the turkey sandwiches that follow? It’s okay if you say, both! It’s a fortunate thing to enjoy a satisfying meal with such lingering benefits.
Yesterday, when I asked the butcher at our local store which he liked best, he launched into a turkey sandwich story complete with hand motions layering his masterpiece, as though describing an old friend. I would never want to interfere with anyone’s sentimental turkey traditions, but if you’re in search of inspiration for savoring every bit of that turkey you slaved over, you’re in the right spot. (Don’t forget to use the bones for stock!)
You can feel good about every bite of this Cranberry-Avocado Turkey Salad Recipe, from the infusion of vegetables to the homemade mayo and Sprouted Wheat Slider Buns holding it all together. I think you’ll love the juicy crunch of cucumber mixed with the subtlety of mild green onion and stone ground mustard in this updated version of an old standard. Of course, if your holiday was more carb-heavy than you bargained for, you can skip the buns and serve this fresh-tasting salad on a bed of lettuce instead.
If you need to stretch the salad a little further, add a handful of chopped apple, walnuts or bacon to the mix—let all the possibilities inspire you!
And don’t forget to check out five more leftover turkey recipes below …
Cranberry-Avocado Turkey Salad: Plus 5 More Fabulous Turkey Recipes
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 6 cups
- Category: Lunch, Main Dish, Turkey, Chicken, Sandwich
- 3 cups chopped roasted turkey — cut into 1/2-inch cubes
- 1 cup cubed cucumber — unpeeled, cut into 1/4-inch cubes
- 3/4 cup diced celery — about 2 ribs
- 1/2 cup dried cranberries
- 1/3 cup chopped green onion — white and light green part, chopped fine
- 2 tablespoons chopped fresh parsley — chopped fine
- 1/2 cup homemade mayonnaise
- 1 1/2 tablespoons stone ground mustard — to taste
- 1 large avocado — sliced
- Sea salt & freshly ground pepper
- Sprouted Wheat Buns
- Butter — for toasting buns
- In a large mixing bowl, combine the turkey, cucumber, celery, cranberries, onion, and parsley. Stir the mayonnaise and mustard together and fold into the turkey mixture to coat evenly. Salt and pepper, to taste.
- Turn broiler on high and lightly butter cut side of buns. Place buns on a rimmed baking sheet and toast under the broiler for 3 minutes, or until light golden brown.
- Serve turkey salad on toasted sprouted wheat buns or over a bed of lettuce. Top with 2-3 slices of avocado for each serving.