Leftover turkey salad with dill and pomegranate Recipe

Ingredients

• 4 cups leftover roast turkey, pulled into shreds or small chunks by hand
• 6 large stalks fresh celery, chopped
• 6 green onions, chopped
• 1 cup fresh dill, chopped (fronds from 1 large bunch)
• 1 1/2 cups pomegranate arils (seeds)
• 2/3 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 large lemon (juice and zest)
• freshly ground pepper
• sea salt to taste (optional)
View Full Recipe at In Erika's kitchen