Leftover Turkey Salad (Paleo & Gluten-Free) - daniellewalker.com Print

Leftover Turkey Salad

5 from 1 reviews


  • 1/3 cup avocado oil mayonnaise
  • 3 tablespoons full fat coconut milk
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon fine sea salt
  • ¼ teaspoon fresh cracked black pepper
  • 3 cups leftover dark and white meat turkey or chicken, chopped
  • 3/4 cup walnut pieces, chopped
  • 3 stalks celery, thinly sliced
  • ¼ cup apple juice sweetened dried cranberries


  1. Whisk together the mayonnaise, coconut milk, lemon juice, poppy seeds, salt and pepper. Stir in the turkey, walnuts, celery, and cranberries. Serve immediately, or cover and refrigerate for up to 5 days.
  2. Serve over greens with Maple-Dijon vinaigrette, with grain-free crackers, or between two toasted slices of grain-free bread. A little leftover cranberry sauce spread on the toast kicks it up a notch too!

Keywords: Danielle Walker, against all grain, thanksgiving, paleo, salad, lunch, leftovers, dinner, holiday, gluten free, grain free, healthy recipes, clean eating