What do you do when you have a bunch of leftover turkey and a boatload of clementines? Make salad, of course! This beautiful salad uses an exotic spice blend to completely transform holiday leftovers into something quite exceptional. It’s creamy and crunchy and satisfying with sweet little bursts of clementine that bring the sunshine back to any winter-weather day. If you don’t have any turkey left, just use any leftover poultry. You might even want to quickly poach or grill some just so you can try this recipe!

I used a mandoline to slice my celery really thin, very quickly. I love having a mandoline, but then again, I love all of my kitchen gadgets. If you don’t have one, you can easily slice the celery with a knife.

Turkey and Celery Salad with Cinnamon-Citrus Dressing

Dressing

2 T. paleo mayonnaise

Juice from 1/2 a lemon, about 2 Tbsp.

1/2 Tbsp. extra virgin olive oil

3/4 tsp. cinnamon

3/4 tsp. ground cumin

3/4 tsp. salt

3-4 grinds of pepper

Salad

6 clementines

6-8 oz. of cooked turkey or chicken breast, chopped

5-6 celery stalks, thinly sliced, about 2 cups

2 scallions, thinly sliced

2 Tbsp. toasted walnuts, chopped

A few toasted coconut flakes to garnish, optional

Directions

1) In a large salad bowl, whisk together the mayonnaise, lemon juice, olive oil, spices, salt and pepper.

2) Peel the clementines, cut them through the middle at the “equator”, and then break off each little half-section. Place in the bowl with the dressing.

3) Add the chopped turkey, sliced celery, scallions, and walnuts to the clementine pieces in the bowl.

4) Toss everything together very well to combine. Top with coconut flakes if you like and any additional salt and pepper.

Serves 2