Now that Thanksgiving is over, you're being bombarded with new ways to use up all of that leftover turkey.  Well, here's one more.  Generally the majority of my turkey finds its way into either fajitas or some kind of a taco soup ... well, what I can rescue before Nate turns as much of it into gravy sandwiches as he can.  

Well this year I found myself with a plethora of leftover green apples, along with the turkey, due to my poor recipe reading skills.  This recipe I tried years ago came to mind and was easily adapted to turkey and a quick, light-feeling lunch.

Turkey Salad with Apple and Basil

Adapted from Real Simple, August 2006

Serves 4

24 ounces leftover turkey

Kosher salt and black pepper

1/4 cup fresh lime juice (from 2 to 3 limes)

1 tablespoon white wine or rice vinegar

1 tablespoon light brown sugar

4 scallions (white and light green parts), thinly sliced

2 Granny Smith apples (peeled, if desired), diced

1/3 cup roasted peanuts or cashews, roughly chopped

2 tablespoons thinly sliced fresh mint

1/2 cup thinly sliced fresh basil

In a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.

Dice the turkey. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper. * I like to toss all ingredients except the nuts and let it sit for at least 15 minutes to meld the flavors before serving.

Toss and divide among individual plates.  We like to serve on pita or flatbread.