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5
from 1 vote
Turkey, Avocado & Raspberry Salad with Walnut Vinaigrette
This healthy turkey salad is a great way to use leftover roast turkey!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Keyword:
turkey salad
Diet:
Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Whole30
Servings:
2
servings
Calories:
758
kcal
Author:
Lisa Wells
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
Calories:
758
kcal
|
Carbohydrates:
26
g
|
Protein:
45
g
|
Fat:
56
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
114
mg
|
Sodium:
242
mg
|
Potassium:
1290
mg
|
Fiber:
14
g
|
Sugar:
9
g
|
Vitamin A:
2930
IU
|
Vitamin C:
39
mg
|
Calcium:
97
mg
|
Iron:
4
mg