Low-Carb Leftover Turkey Salad

Ingredients

• 1 small red onion, thinly sliced (45 g/ 1.6 oz)
• 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
• 250 g roast leftover turkey (8.8 oz)
• ¹/₃ tsp cinnamon
• ¹/₂ tsp ground cumin
• ¹/₂ tsp ground coriander
• 2 tbsp pistachios (15 g/ 0.5 oz)
• 3 tbsp pumpkin seeds (25 g/ 0.9 oz)
• 100 g watercress (3.5 oz)
• 80 g arugula (rocket) (2.8 oz)
• 3 tbsp chopped mint
• 4 tbsp chopped coriander
• Optional: ¹/₄ cup pomegranate seeds (22 g/ 0.8 oz)
• 1 large avocado, sliced (200 g/ 7.1 oz)
• ¹/₃ cup crumbled feta (50 g/ 1.8 oz)
• 2 tbsp extra virgin olive oil (30 ml)
• 1 tbsp toasted sesame oil (15 ml)
• 3 tbsp fresh lime juice (45 ml)
• 1 tbsp grated ginger (6 g/ 0.2 oz)
• 1 tbsp fresh orange zest
• 1 tbsp coconut aminos (15 ml)
• ¹/₂ tsp sea salt, or to taste
• ¹/₈ tsp ground black pepper, or to taste

Instructions

1. Place half of the ghee into a saucepan and heat on a medium heat. Add the onions and sauté for about 3 minutes until soft.
2. Mix all the dressing ingredients together.
   
3. Add about ¹/₂ of the dressing to the onions and sauté for another 2 minutes until they become a little sticky.
4. Add the remaining half of the ghee into to a pan. Add the turkey and spices and sauté for 3-5 minutes until warm and crisp.
5. Place the pistachios and pumpkin seeds in a dry frying pan and gently toast on a medium-low heat for 3-5 minutes until golden. Remove from the heat and pan. Allow to cool.
6. Place the leaves on a serving platter. Toss with the herbs remaining dressing, turkey, pistachios, pumpkin seeds, pomegranate (optional), slices of avocado, and feta.
   
7. It tastes best when served fresh but can be stored in the fridge for 1 day.

Nutrition (per serving)