This clip is from my live on Facebook. Here is what we made.
By keeping carbs low, protein and fat high you will see not only fat loss but you will feel better.
Recipe: Turkey Salad (Keto-Friendly)
Ingredients:
Leftover turkey (about 1–2 cups, depending on preference)
Full-fat Greek yogurt – 2 tablespoons (can substitute with sour cream if preferred)
Mayonnaise (Duke’s or your favorite brand) – 2 tablespoons
Small onion – ½, roughly chopped
Pepper – to taste
Optional additions for creaminess: Milk or cottage cheese (if you prefer a thinner texture)
Directions:
Prepare the Turkey:
Place the leftover turkey in a food processor. Pulse a few times until it’s evenly shredded but not pureed. (Skip this step if you prefer to chop the turkey by hand.)
Mix the Base:
In a medium mixing bowl, combine Greek yogurt and mayonnaise. Stir until smooth.
Season with pepper. If your turkey was heavily seasoned, skip adding extra salt initially to avoid over-salting.
Add Onion:
Add half of a small onion into the food processor with the turkey and pulse until finely chopped and evenly distributed.
Combine:
Transfer the processed turkey-onion mixture to the bowl with the yogurt and mayonnaise base. Mix well.
If the mixture feels too dry, add a splash of milk or a tablespoon of cottage cheese until you reach your desired consistency.
Adjust Seasoning:
Taste and adjust seasonings as needed. Consider adding a touch of garlic powder or a squeeze of lemon juice for extra flavor.
Serve:
Enjoy plain or serve in lettuce wraps, low-carb tortillas, or as a topping for a salad.
Notes:
This recipe makes a versatile lunch option and can also be used as a filling for stuffed peppers or baked into casseroles.