Leftover Turkey Salad

This turkey salad is so easy to make. It's ready in 20 minutes and has this irresistible combination of creaminess and crunch.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 445kcal

¼ cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon lemon juice freshly squeezed
½ teaspoon fresh garlic minced
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper

In a small bowl, whisk together the dressing ingredients: Mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper. ,
In a large bowl, combine the turkey, celery, red onion, cilantro, and feta.
Gently mix in the dressing.
Serve the salad immediately, or cover and chill for an hour to allow the flavors to meld. Mix again before serving.

Although you can enjoy this salad immediately after making it, it tastes even better the next day, after the flavors have had a chance to meld.
You can omit the mayo and use olive oil instead. Place the dressing ingredients in a small jar, seal it well, and shake until they emulsify into a dressing.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. But if the turkey has already spent some time in the fridge, you should take that into account when counting those four days. I don't recommend freezing this salad.