Receta Leftover turkey salad with dill and pomegranate
Ingredients
- 4 cups leftover roast turkey, pulled into shreds or small chunks by hand
- 6 large stalks fresh celery, chopped
- 6 green onions, chopped
- 1 cup fresh dill, chopped (fronds from 1 large bunch)
- 1 1/2 cups pomegranate arils (seeds)
- 2/3 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 large lemon (juice and zest)
- freshly ground pepper
- sea salt to taste (optional)
Instructions
To a large bowl, add the shredded turkey, celery, green onions, fresh dill, and pomegranate arils. In a smaller bowl, whisk together the mayonnaise, mustard, lemon juice, lemon zest, and a good dose of freshly ground pepper. Pour the mayonnaise mixture over the ingredients in the large bowl and stir gently to combine. Taste and add salt if needed (it will depend on how salty your roast turkey was). Serve chilled.
Details
Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Yield: 8-10 servings