Enjoy this dill turkey salad cucumber boats recipe as a refreshing and crisp appetizer!

Dill Turkey Salad Cucumber Boats

  • Prep Time: 
    30 minutes
  • Servings: 
¼ cup mayonnaise
2 tablespoons sour cream
2 teaspoons chopped fresh dill (or 1 teaspoon dried dill weed)
1 green onion, finely chopped
2 cups cooked turkey or chicken breast, cut into ½-inch cubes
4 ribs celery, diced
½ cup blueberries (or halved grapes)
4 mini cucumbers, halved lengthwise and seeded
¼ cup chopped toasted pecans
Kosher salt

In a mixing bowl combine the mayonnaise, sour cream, dill and green onion. Add the cubed turkey, celery and blueberries and fold gently until blended. Spoon the turkey salad mixture into the cucumber halves and sprinkle with chopped pecans (or stir them into salad). Season to taste with salt.

339 Calories
Per Serving: 339 Calories, 19g Total Fat, 84mg Cholesterol, 206mg Sodium, 7g Carbohydrate, 2g Fiber, 34g Protein