November 11, 2020
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Pesto Turkey Salad
Need a new idea for turkey leftovers? Here's a variation on the usual turkey salad. The pesto gives it a great flavor and the celery, pecans and pomegranate seeds give it a nice crisp crunch! Packed with protein, fiber, phytonutrients and monounsaturated fat - this is one to help if you ate a BIT too much over the holiday!
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Course Main Course Cuisine American
Servings 4 3/4 cup Calories 320 kcal
3 tablespoons mayonnaise 3 tablespoons pesto 2 tablespoons half and half 2 cups turkey, chopped 1 cup celery, diced 1/2 cup pecans 1/4 cup pomegranate seeds
In a small bowl stir together mayonnaise, pesto and half and half till combined. In a medium bowl combine turkey, pecans, pomegranates and celery and pour dressing over to combine. Enjoy! Salt and Pepper to taste.
Roast pecans for extra flavor.
Serving: 4 g Calories: 320 kcal Carbohydrates: 8 g Protein: 20 g Fat: 24 g Saturated Fat: 4 g Cholesterol: 72 mg Sodium: 439 mg Potassium: 437 mg Fiber: 2 g Sugar: 3 g Vitamin A: 390 IU Vitamin C: 2 mg Calcium: 61 mg Iron: 1 mg
Keyword Clean Eating, Gluten-free Thanksgiving recipe, gluten-free turkey salad, Thanksgiving leftovers, low carb tureky pesto salad