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Curried Turkey Salad with Apple & Almond
Looking for a fresh way to use leftover turkey? Our Curried Turkey Salad with Apple & Almond is the perfect combination of crunchy, creamy, and flavourful! With toasted almonds, a hint of curry, and fresh bites of honeycrisp apple, this salad is so good and addictive, you may not be able to wait for leftovers to make it! Whether you’re meal-prepping for the week or whipping up a quick lunch, this turkey salad will keep you coming back for more.
As professional chefs, we love this recipe for its versatility, texture, and bold flavours—and we think you will too!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 litre
- Diet: Gluten Free
Ingredients
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- 1/3 cup sliced almonds
2 heaping tbsp. roasted almond butter
3/4 tsp. curry powder, like this one
1/2 cup mayonnaise (or to your liking)–we have also used equal parts mayonnaise & plain yogurt for a lighter version
Juice of 1/2 lemon (about 2 tbsp.)
1/2 tsp. kosher salt
1 green onion, finely sliced
3/4 cup diced apple (Honeycrisp or Granny Smith preferred)
1 cup grated carrot (about 1 medium carrot)
2 1/2 cups diced cooked turkey breast meat
- 1/3 cup sliced almonds
Instructions
Preheat your oven to 350°F. Spread the sliced almonds evenly on a small baking sheet and toast them for 5 minutes. Keep an eye on them to prevent burning—they should turn a light golden brown. Remove and let them cool. Once cooled, blend the almonds in a food processor or blender until finely ground. We love this little food chopper!
2. Make the Curried DressingIn a large mixing bowl, whisk together the roasted almond butter, curry powder, mayonnaise, lemon juice, and kosher salt. The curry powder gives this salad a warm, slightly spicy kick that pairs beautifully with the creaminess of the dressing.
3. Mix the SaladAdd the finely ground almonds into the dressing mixture and stir to combine. Next, toss in the green onion, diced apple, grated carrot, and diced turkey breast. Gently fold all the ingredients together until everything is well-coated in the curried almond dressing.
4. Chill and ServeCook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Chill the salad in the fridge for about 20 minutes before serving. This allows the flavors to meld and the salad to firm up. Pro tip: This salad keeps well for 3-4 days, so it’s perfect for meal prep or make-ahead lunches!
Notes
Chef’s Tips for Curried Almond Turkey Salad:
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- Almond Butter: Make sure to use roasted almond butter for a deeper, richer flavor. The nuttiness complements the curry spice and turkey perfectly.
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- Apple Choice: Honeycrisp and Granny Smith apples add a sweet-tart crunch that balances out the creamy dressing. You can use your favorite apple, but these varieties offer the best texture. Honeycrisp also does not oxidise.
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- Customizing the Creaminess: Feel free to adjust the amount of mayonnaise to suit your personal taste. You can also swap it for Greek yogurt if you want a lighter version.
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- Optional Broccoli: influenced by that classic broccoli-bacon salad, we’ve added in about 1 cup of small, raw broccoli florets to this salad as well!
How to Enjoy Curried Almond Turkey Salad
This salad is versatile and can be enjoyed in many ways:
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- Delicious on it’s own for the fastest lunch of all time!
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- Serve it on a bed of greens for extra crunch
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- Scoop it into a wrap or sandwich for a hearty meal on the go.
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- Pair with crackers or toast for a quick snack.
Final Thoughts
This Curried Turkey Salad with Almond and Apples takes a classic dish to the next level with its unique flavour combination of almonds, curry, and apple. It’s a delightful, easy-to-make meal that’s both satisfying and healthy. Perfect for lunch, dinner, or meal prep, this recipe is sure to become a favourite in your kitchen.
Take Your Cooking to the Next Level!
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