INGREDIENTS
a. 1/3 cup avocado oil mayonnaise
b. 3 tablespoons full fat coconut milk
c. 2 teaspoons freshly squeezed lemon juice
d. 2 teaspoons poppy seeds
e. 1/4 teaspoon fine sea salt
f. ¼ teaspoon fresh cracked black pepper
g. 3 cups leftover dark and white meat turkey or chicken, chopped
h. 3/4 cup walnut pieces, chopped
i. 3 stalks celery, thinly sliced
k. ¼ cup apple juice sweetened dried cranberries
METHOD
STEP 1
Whisk together the mayonnaise, coconut milk, lemon juice, poppy seeds, salt and pepper. Stir in the turkey, walnuts, celery, and cranberries. Serve immediately, or cover and refrigerate for up to 5 days.
STEP 2
Serve over greens with Maple-Dijon vinaigrette, with grain-free crackers, or between two toasted slices of grain-free bread. A little leftover cranberry sauce spread on the toast kicks it up a notch too!