Turkey raspberry salad recipe with avocado and an easy walnut vinaigrette is a quick and healthy way to use leftover roast turkey!
I love raspberries. Actually berries of any kind. My favorite way to eat them is fresh, right out of the basket --- with breakfast, as a snack, or as a simple dessert. It’s no surprise that I always have berries in the refrigerator. So I was thrilled to partner with Whole Foods Market and Driscoll's to bring you this quick and healthy recipe.
Turkey and raspberry salad with walnut vinaigrette is a nice change from all the heavy dishes this time of year. And a great way to use leftover turkey. Fresh raspberries make a perfect addition to this salad, and pair nicely with the walnuts and avocado.
Ingredients You'll Need
This simple salad takes just a few fresh ingredients.
For the salad
- cooked turkey breast
- Boston Bibb or butter lettuce
- avocado
- toasted walnuts
- organic raspberries
For the dressing
- walnut oil
- fresh lemon juice
- champagne vinegar
- Dijon mustard
- honey
- sea salt and fresh ground pepper
How To Make It
This salad couldn't be easier, and it takes just a few minutes to put together!
- Start by making the dressing: Just add all the dressing ingredients - walnut oil, lemon juice, vinegar, mustard, honey, salt and pepper - to a mason jar with a tight-fitting lid and shake until it's well combined. You can also whisk the ingredients in a bowl if you prefer.
- Then build the salad: Add the lettuce, turkey, and avocado to a large salad bowl, or layer them on a platter or individual plates. Top with walnuts and raspberries. Drizzle the salad with your walnut vinaigrette.
I like this salad for lunch or a light dinner. It’s so quick and easy and it's a nice change from the typical turkey salad.
More Easy Salad Recipes
- Easy Broccoli Salad with Bacon
- Antipasto Salad with Easy Italian Dressing
- Chicken Salad with Grapes and Walnuts
- Shrimp and Arugula Salad
- Avocado Tuna Salad
Turkey, Avocado & Raspberry Salad with Walnut Vinaigrette
Ingredients
- ¼ cup walnut oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- sea salt and fresh ground pepper to taste
- 12 ounces cooked turkey chopped
- 1 head Boston Bibb or butter lettuce torn
- 1 avocado halved, pitted, peeled and sliced
- ¼ cup walnuts toasted and roughly chopped
- 6 ounces organic raspberries
Instructions
- Add walnut oil, lemon juice, vinegar, mustard, honey, salt and pepper to a jar with a tight-fitting lid. Shake until well combined.
- Combine lettuce, turkey, and avocado in a large salad bowl. Drizzle with dressing and toss lightly. Top with walnuts and raspberries.
- Serve with remaining dressing.
Nutrition
Disclosure: This post was sponsored by Whole Foods Market and Driscoll’s via the Kitchen PLAY network, but as always, all opinions are my own.
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