High Protein Turkey Salad
- 280 g cooked turkey breast, chopped
- 2 celery sticks
- 1 red onion, diced
- 60 g dried cranberries, unsweetened
- 70 g roasted almonds, chopped
- 4 tbsp mayonnaise
- 4 tbsp greek yogurt
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- salt & pepper
Place all the ingredients in a large bowl, season with salt and pepper and mix until well combined.
Serve the salad immediately with salad leaves, in a wrap or sandwich. Store any leftover salad in an airtight container in the fridge for 3-5 days.
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