The Great Turkey Challenge, Day Four: Curried Turkey & Asparagus Salad

Today is the fourth, and final (hurray!!!) day of the Turkey Challenge. By now I am pretty sick of turkey, as you may have correctly guessed, so I was searching for something truly special and different.  I was lucky to have a few stalks of asparagus left, so I figured it won’t hurt if I search for asparagus dishes and see if I could spin them.

Beautiful curried asparagus and turkey saladWhile searching the Internet, curried chicken salad with asparagus was taking a pretty prominent place, and I liked this version for its simplicity and use of colorful veggies. So it was decided then! The only thing I was missing was almonds. Shame, too, because they’d definitely add some interesting texture and crunch. But a rule is a rule – no special trips to the grocery store. I found a handful of walnuts in my pantry, and they would have to do.

Pulled turkey

Pretty cheerful pepper

First and foremost, I have to say that making this salad was a pleasure. Aside from being quick, just putting it all together was a joy – colors pop right at you, and even before you toss all the lively colors into the dressing, you already find yourself drooling over it and want to eat it as soon as possible.

Shocked asparagus in a steamer basket

I did add more curry powder, simply because I love it. The rest of the recipe is preserved as is (except for almonds, see above).

More curry powder, please!

Ready for dressing

Salad scoop on a pretty swiss chard leaf

Here is What and How, for this batch:

Curried Turkey & Asparagus Salad

  • about 1 lb of precooked turkey breast meat, pulled
  • 2½ cups 1″ diagonally cut asparagus
  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • 1-1/2 tsp curry powder
  • 1 tsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1/2 red bell pepper, chopped
  • ¼ cup fresh flat-leaf parsley, chopped
  • 2 scallions, finely chopped or snipped
  • 2 tbsp coarsely chopped walnuts

Pull the turkey meat “chunky style” (see photo).

Steam the asparagus, covered, until crisp-tender, for about 2 minutes. Toss into a bowl with ice cubes to stop further cooking and cool quickly.

In a large bowl, combine the mayonnaise and next 5 ingredients (mayonnaise through black pepper), stirring well.

Add the asparagus, turkey, bell pepper, parsley, green onions and almonds; toss to coat.

Serve in lettuce cups or in a wrap, or both.

Measuring spoon with curry powder

Bye-bye, turkey!

Tags: , , , , , , , ,

Categories: Challenge, Leftovers, Lunch, Salads

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...


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