Slices of cooked turkey, crisp mixed greens, and sliced cucumber form the base of this light, herb-forward salad. The dish is tossed in a vibrant dressing made from olive oil, lemon juice, and Dijon mustard, seasoned with dried rosemary and Italian herbs. Served chilled, the salad offers a fresh and aromatic profile where the woodsy notes of rosemary balance the sharp acidity of the citrus dressing.

About This Recipe

To assemble the salad, mixed greens are layered with cold sliced turkey, cucumber, and red onion to create a variety of textures in a single bowl. The dressing is whisked separately to emulsify the olive oil and lemon juice, ensuring that the herbs and mustard are evenly distributed before being drizzled over the greens. The mild flavor of the turkey allows the lemon and rosemary to stand out in the dressing without being overshadowed by the protein.

The dish has a bright and herbal character that carries the citrus notes of the lemon and the distinct fragrance of the dried rosemary. The richness of the olive oil provides a smooth foundation that balances the slight heat of the Dijon mustard and the crispness of the raw vegetables. As the salad is tossed, the herbs adhere to the turkey and greens, providing a consistent flavor profile throughout the dish.

The turkey salad is served immediately or chilled, often finished with avocado slices or extra lemon zest just before serving to add creaminess or additional brightness. The components are assembled cold and can be served immediately after tossing, maintaining the crisp texture of the greens and cucumbers. The final presentation relies on the contrast between the green leaves and the pale turkey slices, offering a straightforward and refreshing keto-friendly option.

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Why You’ll Love This Recipe

• Light, fresh, and flavorful
• Great use for leftover turkey
• Bright lemon herb dressing
• Keto-friendly and low-carb
• Ready in minutes
• Easy meal-prep option
• Customizable ingredients
• Perfect balanced lunch

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What You’ll Need for This Rosemary Turkey Salad

Turkey Salad

• 1 cup sliced cooked turkey
• 2 cups mixed greens
• 1/4 cup sliced cucumber
• 2 tbsp sliced red onion
• 1/2 tsp dried rosemary
• Pinch of salt
• Pinch of black pepper

Lemon Herb Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1/2 tsp dried Italian herbs
• Pinch of salt
• Pinch of black pepper

Optional Toppings

• Avocado slices
• Extra rosemary
• Lemon zest

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Step-by-Step Preparation

1. Add mixed greens, turkey, cucumber, and red onion to a bowl.
2. Sprinkle dried rosemary, salt, and pepper over the salad.
3. In a small bowl, whisk olive oil, lemon juice, Dijon mustard, herbs, salt, and pepper.
4. Drizzle dressing over the salad.
5. Toss gently to coat.
6. Add optional toppings before serving. 

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FAQ

• Can I use chicken instead of turkey?
  Yes—works perfectly.
• Can I make this dairy-free?
  It’s naturally dairy-free.
• Can I meal prep this?
  Yes—store dressing separately.
• Can I add more vegetables?
  Yes—add any low-carb veggies you like.
• Can I use fresh rosemary?
  Yes—use twice the amount.

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Variations & Substitutions

• Add avocado for creaminess
• Add cherry tomatoes (low-carb portions)
• Use fresh herbs instead of dried
• Swap turkey for rotisserie chicken
• Add olives for extra flavor

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Serving Suggestions

• Serve with a keto soup
• Pair with low-carb crackers
• Enjoy as a light dinner

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

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• Chicken Pesto Salad with Mozzarella & Tomatoes
• Greek Chicken Bowls

New keto recipes are added every week — check back often for more low-carb inspiration!