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This Thai Turkey Salad is a Serious Time-Saver

Time-saving, nutrient-rich and perfectly satisfying, this speedy salad will turn leftover turkey into a whole new meal.

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When you’re short on time, you need meals that come together in mere minutes, not hours. And if you’ve been looking for lunches that’ll fill you up, power you through the afternoon slump and don’t take long to prepare, this is it. Our Shredded Papaya Thai Turkey salad can be made in no time, and it’s filled with good-for-you ingredients.

Featuring both papaya and mango, this salad is as brightly flavorful as it is colorful. The papaya delivers sweetness as well as a huge dose of vitamin C – just 1 cup of fresh papaya provides more than 300% of your daily vitamin C, making it a great addition when you’re hoping to keep your immune system strong. Plus, this fruit packs a lot of fiber and folate too, which are key for overall health. And you can’t overlook the mango, which contains anti-inflammatory phytochemicals and antioxidants that are key for many aspects of your health. These ingredients work together to help you hit your daily fruit and veggie intake too.

The best part? You can use leftover cooked turkey in this salad. There’s no need to fire up the stove – you can take your existing leftovers and brighten them up with the addition of new ingredients and flavors. Plus, if you peel and julienne the fruits and veggies ahead of time, this salad can be made in even less time. That means there’s no reason to work through lunch on busy days. You can toss this salad together in just a few minutes and enjoy a deliciously vibrant, flavor-packed meal.

Shredded Papaya Thai Turkey Salad


  • 1 each green papaya, mango, carrot and English cucumber
  • 1 1⁄2 cups shredded cooked turkey
  • 1⁄3 cup chopped mint
  • 1⁄4 cup toasted cashews 2 limes, zested and juiced
  • 1 each finely chopped shallot and Thai chile pepper
  • 3 tbsp EVOO
  • 5 tsp rice vinegar
  • 2 tbsp fish sauce
  • 1 tbsp raw honey
  • 3 cloves minced garlic


  1. Peel and julienne papaya, mango, carrot and cucumber. Add to a bowl with turkey and mint. Add cashews.
  2. To make dressing, combine all remaining ingredients. Toss salad with dressing.