Curried Turkey Salad
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 4 servings
By Amy Wisniewski
Toasty coconut bits, sweet raisins, and curried yogurt dress up leftover turkey.
- 1/2 cup whole-milk yogurt
- 2 tablespoons olive oil
- 4 teaspoons freshly squeezed lemon juice
- 2 teaspoons dried curry powder
- 2 teaspoons shallot, peeled and minced
- 2 teaspoons ginger, peeled and minced
- 2 cups cooked turkey, medium dice
- 1/2 cup sweet apple, such as Fuji, small dice
- 1/2 cup toasted unsweetened coconut flakes
- 1/4 cup raisins
- 3 tablespoons fresh cilantro, coarsely chopped
- Whisk together yogurt, olive oil, lemon juice, curry powder, shallot, and ginger in a medium bowl until well combined.
- Add remaining ingredients and stir until well coated. Season with salt and freshly ground black pepper; serve.
Beverage pairing: Lustau Los Arcos Dry Amontillado, Spain. Though it’s not an obvious pairing, dry amontillado sherry from the south of Spain is a great match for curry. Its nuttiness and flavor of honey (without the sweetness) just seem to merge perfectly with the earth tones of curry. Chill the wine and drink it in small quantities, as it’s fortified.
COMMENTS | ADD YOUR OWN
Looks good.
This reminds me of the curried turkey salad I used to get at a little deli near my office. I experimented with my own version for a while but couldn't ever quite get it. Thank you
i will try this recipe---it sounds delicious
Hmm, I wonder about substituting dried cranberries for the raisins.