Turkey day has come and gone….but it will come again. In my family, Christmas day is another big day for turkey roasting. So when the leftovers pile up in the fridge, here is an easy to make turkey salad recipe.

It’s light, crunchy and super tasty. This turkey salad tastes just like chicken salad and goes great on top of a bed of lettuce, in a lettuce wrap, in a sandwich or even just a scoop of it for a quick bite to eat. (Read more about my turkey takeaways here).

The mayonnaise is a key ingredient for this recipe. Here is the thing about mayonnaise – even mayonnaise that is marketed as healthy like Helman’s Real Olive Oil mayonnaise  – contains soybean oil and sugar. So I either make my own (recipe here) or use Primal Kitchen’s avocado oil mayonnaise.

What I like about making my own mayonnaise is that I can use bio-active oils. That is oils that contain essential fats in the proper ratio like Body Bio Balance oil. Kelly calls Body Bio Balance oil “magic oil” . That is because it turns on her brain!

Omega 6’s (the right Omega 6s) and Omega 3s are the most powerful way we can nourish our body and brain. Essential oils are just that essential. And if we do not consume them we will not survive. But, we need the right fatty acids in the right ratio in order for our bodies to function properly – these essential fats are crucial nutrients for digestive health, immune support, liver function and heart health. 

Don’t just take my word for it – read more here.

Cranberry Walnut Turkey Salad

2 cups chopped cooked turkey meat
1/4 cup Mayonaise
2 tablespoons of Body Bio Balance Oil
1 tablespoon Annie’s horseradish mustard
1/2 cup dried fruit juice sweetened cranberries
1/2 cup toasted walnut pieces
2 stalks celery, chopped
3 scallions, sliced thinly

Add all ingredients to a large bowl and mix well, adding more mayonnaise if needed. Season with sea salt and fresh ground pepper.