Curried Turkey Salad Lettuce Wraps
Servings 2
Ingredients
- ¼ cup Whole30-compatible mayonnaise (or see notes for homemade mayo)
- juice of ½ lime
- 1½ cups cubed cooked turkey or chicken
- ⅓ cup diced fresh mango or pineapple
- ⅓ cup diced cucumber
- ¼ cup minced red onion
- 2 tbsp chopped fresh cilantro
- 1 tsp coconut oil
- ¼ cup coarsely chopped raw cashews
- 1 tbsp grated fresh ginger
- 1 tsp Whole30-compatible Thai red curry paste
- salt (to taste)
- 4-6 romaine or Bibb lettuce leaves
Instructions
- IN a large bowl, whisk together the mayonnaise and lime juice. Add the turkey, mango, cucumber, onion, and cilantro; set aside.
- IN a small skillet, melt the coconut oil over medium high heat. Add the cashews and cook, stirring often, until toasted, about 3 minutes. Add the ginger and curry paste and stir to coat the cashews, cooking until fragrant, about 30 seconds. Fold the cashews into the turkey mixture. Season the salad with salt to taste.
- SERVE turkey salad on lettuce leaves.
Notes
Tip: You can also serve this chicken salad inside a hollowed-out bell pepper, over chopped lettuce, or straight out of the bowl. Add a dollop of Whole30-compatible, dairy-free yogurt over the top for a little extra creaminess and tang.
Click here for the homemade Whole30 Mayonnaise recipe.