Turkey Salad with Avocado

Still got left over turkey? Well it's 70 degrees in the south, so I made the call that a turkey salad is more than appropriate. Serve it up with some sliced avocados and you'll be one happy camper.

  • 4 cups diced roasted turkey (chicken poached or roasted also works)
  • 1/2 cup celery, washed and small diced
  • 1/4 cup red onion, minced
  • 1/4 cup mayonaise
  • 1/4 cup full fat yogurt
  • 1 tablespoon dijon mustard
  • 3 tablespoons orangejuice, preferable fresh
  • 1 tablespoon celery seed
  • 1 teaspoon kosher salt
  • 1 cup red grapes, quartered
  • 1/2 cup diced walnut pieces, lightly toasted and cooled
  • 3 tablespoons fresh dill, picked and minced
  • 2 ripe avacados 
  1. In a small bowl, whisk together the mayonaise, yogurt, dijon, orange juice, celery seed and salt.  Set aside
  2. In a large mixing bowl, toss the turkey, red onion, celery, grapes, walnuts, and dill.  Toss until full mixed.
  3. Add dressing to the large bowl and mix until all ingredients are fully coated.  Salad is best if allowed to site for at least 2 hours.  Serve with sliced avacados.    
sarah adams