Leftover Turkey Herb Salad - Dr. Mark Hyman

Leftover Turkey Herb Salad

If you’ve been looking for a way to use your leftover Thanksgiving turkey, look no further. This Leftover Turkey Herb Salad is simple to make but tastes much more complex, thanks to Thai-inspired flavors and a Cilantro Lime dressing you’ll want to put on everything. 

Turkey is an excellent source of protein, with an impressive 32 grams of protein per four ounce serving. It’s also rich in niacin, or vitamin B3, which serves a critical role in energy production by serving as a precursor to the bioactive coenzymes nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP), which are involved in over 400 biochemical reactions in the body.

The variety of herbs in this salad, like cilantro, parsley, basil, and mint, offer a multitude of phytocompounds to support detoxification, digestion, immune health, and more. 

Wishing you health and happiness,
Mark Hyman, MD



  • 3 cups leftover turkey, skinless or skin on
  • 4 cups baby arugula, roughly chopped
  • 1 cup cilantro leaves
  • 1 cup parsley leaves
  • ½ cup basil leaves, torn
  • ⅓ cup mint leaves, torn
  • 3 scallion stems, cut into 1-inch segments
  • ½ large red chili, thinly sliced (save remaining half for dressing)
  • 1 tablespoon chopped preserved lemon

Cilantro Lime Dressing

  • 1 large garlic clove
  • ½ red chili (remaining from salad step above)
  • 2 tablespoons coconut aminos
  • 3 tablespoons fresh lime juice
  • 1 ½ teaspoons reduced sodium fish sauce
  • 1 cup cilantro (leaves and stems)
  • 1 teaspoon sesame oil


  • ⅓ cup dry roasted almonds

1. Prepare the salad ingredients by cutting them and adding everything into a large mixing bowl.

2. For the dressing, add all ingredients into a high-speed blender and blend until smooth.

3. Pour half of the dressing on top of the salad and mix gently until coated, do not over mix. Save the rest of the dressing sealed in the refrigerator for 1-2 weeks.

4. Top with toasted almonds and enjoy!

Nutritional analysis per serving (if serving 6): Calories: 294, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 98mg, Fiber: 2g, Protein: 41g, Carbohydrates: 15g, Sodium: 250mg, Sugars: 8g, Net Carbs: 13g

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