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Curried Turkey & Apple Salad

by Allison Ehri Kreitler

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Stuff this salad into a pita pocket or roll up in a tortilla for a tasty post-Thanksgiving lunch. Yields about 2 cups

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turkey sweet curry powder Madras-style curry powder more more

For the dressing:
2 Tbs. mayonnaise
2 Tbs. whole-milk yogurt
1 Tbs. fresh lime juice, more as needed
1 tsp. curry powder
1/2 tsp. finely grated fresh ginger

For the salad
1 cup chopped or shredded leftover roast turkey
1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
1/3 cup small-diced seeded English cucumber
1 Tbs. chopped shallot
2 Tbs. chopped fresh cilantro or mint (or both)
Kosher salt and freshly ground black pepper

Mix the dressing ingredients in a small bowl. In a medium bowl, combine the turkey, apple, cucumber, shallot, and herbs with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity, adding additional lime juice to taste.

From Fine Cooking 79 , pp. 76

June 1, 2006