Recipes
Ingredients
- 4 cups chopped, cooked turkey
- 1/2 cup celery, with light leaves, minced
- 1/4 cup green onions, sliced thinly
- 2 teaspoons fresh herb, parsley, savory, tarragon or fennel tops
- 1/4 cup avocado oil mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice, about 1/2 a lemon
- 1/8 teaspoon dry mustard
- Dash of Tabasco sauce
- Dash of Worcestershire sauce
- 1/8 teaspoon black pepper, freshly ground
- 1/8 teaspoon coarse salt
- Combine all ingredients in a large bowl. Gently fold to combine thoroughly.
- Use immediately or cover and refrigerate until ready to serve.
Chef's Narrative
Step up your lunch options with this light and flavorful salad – you can fill a lightly toasted pita, top a cracker, wrap it in a lettuce leaf or spoon it onto some crunchy kid-friendly celery boats.
Recipe Substitutions
Add ½ a cored and sliced ripe pear with some leafy greens for a nice salad. To add texture ¼ cup of toasted hazelnuts, sunflower seeds or almonds are nice.
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 7g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 290mg, Potassium: 233mg, Carbohydrate: 1g, Dietary Fiber: 0g, Protein: 23g
Allergens:
Egg
Chef's Narrative
Step up your lunch options with this light and flavorful salad – you can fill a lightly toasted pita, top a cracker, wrap it in a lettuce leaf or spoon it onto some crunchy kid-friendly celery boats.
Recipe Substitutions
Add ½ a cored and sliced ripe pear with some leafy greens for a nice salad. To add texture ¼ cup of toasted hazelnuts, sunflower seeds or almonds are nice.
Nutrition Facts:
Total Calories Per Serving: 160, Total Fat: 7g, Saturated: 1.5g, Trans Fat: 0g, Sodium: 290mg, Potassium: 233mg, Carbohydrate: 1g, Dietary Fiber: 0g, Protein: 23g
Allergens:
Egg
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Ingredients
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