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

Turkey Salad with Berries
This is the easiest and tastiest salad, with ALL the nutrients in a bowl you need. You can even use this with your Thanksgiving turkey leftovers for a post-holiday lunch.
Ingredients
- 2 c Mixed greens
- 4 oz Applegate Farms Oven Roasted Turkey
- ¼ c Berries
- ¼ c Pumpkin Seeds
- 2 fork fulls Fermented Beets
- Primal Kitchens Italian Vinaigrette
Instructions
- Add all ingredients to a bowl and enjoy!
Nutrition
Serving: 1g | Calories: 532kcal | Carbohydrates: 18g | Protein: 25g | Fat: 41g | Cholesterol: 56mg | Sodium: 1567mg | Vitamin A: 151IU | Calcium: 91mg | Iron: 6mg
Tried this recipe?Let us know how it was!
be the first to comment