Turkey Dill Salad

I like anything that has dill.  My garden is overflowing with dill that reseeds itself year after year.  The first time I saw this salad I thought “a whole cup of dill! – must be good!”

I still have the problem that no one else in my house is a fan of turkey.  Thus no leftovers, because no turkey dinners.

One of my other favorite green things is celery!  I love the leaves and the insides.  In fact I grow it in my garden just to have the leaves for salads.

I like to buy a turkey breast and cook it in a crockpot on low for about 8 hours with white wine, veggies, and some fresh herbs.  Sometimes I will use two legs.  Make sure to keep the bones to make stock!

This salad is pretty and would be good to take for a holiday potluck.  I like it for lunch with or without greens and sprouts.

Turkey Dill Salad

  • Servings: 5 cups+
  • Difficulty: easy
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  • 4 cups cooked turkey cut into bitesize bits
  • two celery stalks and the inside and leaves of a celery bunch
  • one bunch green onions chopped
    Turkey Dill Salad
    Turkey Dill Salad CygnetOrganizing.com
  • 1 cup chopped fresh dill
  • arils from one pomegranate
  • 1/2 cup mayonnaise
  • 2 teaspoons mustard powder
  • juice and zest of one lemon


  1. In a large bowl combine mayo and mustard.  If you would like to add more mustard powder for a richer taste go ahead.
  2. Add lemon and zest to the mayo mixture, mix.
  3. Add in the other salad ingredients and gentle toss.
  4. Serve cold

This salad keeps well in the refrigerator and is often better the second and third days as the flavors combine.