Memory Morsels:

Chicken & turkey breast, eggs & low-fat milk are excellent sources of vitamin B12 which is an important protein to maintain cognitive skills.


Turkey Apple Avocado Salad

Turkey Apple Avocado Salad Prep time: 10 mins Cook time: 10 mins Serves: 4


  • 1/2 cup - cooked dark turkey meat
  • 1/3 cup - turkey gravy
  • 2 - granny smith apples
  • 2 - ripe avocados
  • 1/4 cup - pumpkin seeds
  • 2 cups - fresh arugula
  • 1/2 cup - micro-greens or sprouts
  • 4 TSBP - extra virgin olive oil
  • 2 TBSP - apple cider vinegar
  • 1 TBSP - honey Dijon mustard
  • Sea salt and Pepper


  1. 1 This recipe is an excellent way to use leftover turkey meat, especially dark meat!
  2. 2 Pull leftover turkey meat apart, so it’s in small pieces. In a medium saute pan, warm turkey meat with a bit of leftover gravy (to make a quick braise), or, a bit of liquid (vegetable stock, or even water). Cook over medium heat until the liquid has absorbed into the meat.
  3. 3 Make the salad dressing by whisking olive oil, vinegar, honey Dijon and salt and pepper until fully combined. Slice apples and avocado and set aside. In a bowl, add warm turkey and fresh arugula with pumpkin seeds, and a handful of micro-greens, and toss with salad dressing. Place a bit of the salad mixture on plates and top with fresh apple and avocado. Serve immediately.


You could purchase turkey breast and bake for 20 minutes before beginning this recipe, though it is best with leftover roast turkey from last night’s dinner. If you have leftover cranberry sauce, add it to the pan and braise along with the turkey meat for extra acidity.
Make Ahead:
The apple slaw mixture can be made up to 1 day in advance and refrigerated.
You can use any seed of your choice, pumpkin seeds are optional.
Cranberry Maple Butternut Squash Soup
Be the first to rate this recipe by leaving a comment below!
Print recipe

Thanks for printing this recipe :)

Find more recipes at