I don’t even know how I can look myself in the mirror and call this turkey salad a recipe. But I’m doing it. I’m calling it a recipe and I’m whipping out my fancy new recipe card builder and making it official. I generally have all these ingredients in my fridge. So this turkey salad recipe is a go-to when:

1. I don’t know what to eat.
2. I’m lazy.
3. I’m craving something sweet and salty (because the berries and the dressing nail it).

It’s also packed with nutrition and will keep you full until your next meal.

• 1/4 of the bowl is a protein (love Applegate Farms turkey breast because of its limited ingredients and ease.)
• 2 Forkfuls of fermented beets to keep the good bugs in command in the gut. You can find different variations of these in the organic refrigerated section of your grocery store. (They are expensive, but a little goes a long way!)
• Go Raw Sprouted Pumpkin Seeds – I put these on everything! One of the best ways to get more nutrients in your food is by layering things like these pumpkin seeds, which are full of extra protein, a healthy fat source, iron, magnesium, and zinc.
• Berries – Antioxidants

Fruit in your salad? YES OR NO? If you’re a no, try it with the vinaigrette dressing. Trust.