Turkey Salads: 6 Recipes for Every Taste

The season of festive dishes with mayonnaise has ended, and the period of light and nutritious food has commenced. We recommend transitioning to a healthy diet and beginning to pick the right foods today. Turkey salads, for example!

Not unlike chicken in salads, turkey is very popular in home cooking. Delicate boiled fillet tastes marvelous with vegetables, is easily absorbed by the body, and is freely available on the market. Here is our list of the best light salads with turkey.

Turkey Salad With Apples

turkey salad with apples


  • 9 oz (255 g) turkey fillet;
  • 2 apples;
  • 3 celery stalks;
  • 1 onion;
  • 2 walnuts;
  • 3 ½ oz (100 g) lettuce;
  • 2 tbsp natural yogurt;
  • lemon juice to taste.


  1. Boil turkey fillet until tender in lightly salted water. Next, cut the meat into small cubes. Remove the peel and the seeds from apples, cut them into cubes, along with celery.
  2. Rinse greens, dry them with paper towels, tear them into pieces, and put them in a salad bowl. Cut onion into small cubes.
  3. Mix all the ingredients in a salad bowl, season with yogurt or sour cream. Sprinkle with chopped nuts and lemon juice. Add salt and pepper to taste.

Turkey Salad With Pineapple

turkey salad with pineapple


  • 14 oz (400 g) turkey fillet;
  • 7 oz (200 g) canned pineapple;
  • 2 oz (55 g) hard cheese;
  • 2 eggs;
  • 1 onion;
  • 2 tbsp sour cream;
  • salt to taste.


  1. Boil turkey fillet until tender and finely chop it. For seasoning, mix salt and pepper with sour cream. You can replace sour cream with mayonnaise.
  2. Put a layer of turkey on a serving plate, coat it with dressing. Next, lay peeled and diced onions, and finally — pineapple cubes.
  3. Boil and cool eggs in advance, separate the yolks from the whites. Sprinkle grated egg whites over pineapple, coat them with dressing. Sprinkle with grated hard cheese, and top with grated egg yolks. Garnish the salad with pineapples and nuts.

Turkey Salad With Avocado

turkey salad with avocado


  • 5 ¼ oz (150 g) turkey;
  • ⅔ oz (20 g) arugula;
  • ⅔ oz (20 g) spinach;
  • 5 ¼ oz (150 g) cherry tomatoes;
  • ½ avocado;
  • 5 mushrooms;
  • 1 tbsp lemon juice;
  • 2 tbsp olive oil;
  • 1 tbsp soy sauce;
  • 1 tsp sesame seeds.


  1. Rinse greens, dry them with paper towels and tear them into a salad bowl. Wash and peel mushrooms, cut them into thin slices or halves.
  2. You can either fry the mushrooms or lay them raw on top of the greens. Add washed cherry tomatoes, as well as peeled avocado slices.
  3. Put the pre-fried slices of turkey fillet on top. Mix all the liquid ingredients for the sauce, pour it over the dish.

“Olivier” With Turkey

olivier with turkey


  • 3 potatoes;
  • 9 oz (255 g) turkey fillet;
  • 3 eggs;
  • 1 carrot;
  • 3 tsp capers;
  • 1 cucumber;
  • 4 tbsp canned peas;
  • 1 bunch scallions;
  • mayonnaise to taste.


  1. Boil turkey fillet, as well as potatoes, eggs, and carrots until cooked. Allow all ingredients to cool; peel, if necessary, and cut into small cubes.
  2. In a salad bowl, mix the prepared ingredients with capers, diced cucumber, and canned peas. Add chopped scallion.
  3. Season the salad with mayonnaise or sour cream to taste, add salt and pepper.

Layered Turkey Salad

layered turkey salad


  • 9 oz (255 g) turkey fillet;
  • 1 canned bell pepper;
  • 3 eggs;
  • 1 carrot;
  • 1 onion;
  • 5 tbsp canned corn;
  • 1 tbsp olive oil;
  • mayonnaise to taste.


  1. Boil turkey fillet and eggs until cooked. Peel carrots and onions. Grate the carrots on a medium grater and chop the onions.
  2. Fry the carrots and onions in a pan until tender. Cut bell pepper, eggs, and turkey into strips. Place turkey on a dish first.
  3. Lay out pepper, eggs, carrots with onions, corn. If you wish, you can coat the layers with mayonnaise or sour cream. Garnish with greens and serve.

Fruit Salad With Turkey

fruit salad with turkey


  • 10 ½ oz (300 g) turkey fillet;
  • 3 ½ oz (100 g) spreadable cheese;
  • 1 banana;
  • 3 ⅓ fl oz (100 ml) mayonnaise;
  • 3 ⅓ fl oz (100 ml) natural yogurt;
  • ground black pepper to taste.


  1. Boil turkey fillet until cooked, let it cool, cut it into cubes, and put it in a salad bowl. Cut a ripe banana into slices and add to the turkey.
  2. Mix light mayonnaise with yogurt, and grate spreadable cheese on a coarse grater directly into the salad bowl. Gently mix all the ingredients and season with pepper to taste.


For more salad inspiration, check out our articles on light salads for dinner and main-dish salads packed with protein.

Do you cook turkey often? What are your preferred dishes and go-to recipes? Share your thoughts in the comments!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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