Have smoked turkey on hand for a quick summer meal

For The Washington Post

It’s hot out — who wants to cook? Here’s a quick option: Start with a hunk of smoked turkey from the deli, then toss with a few crunchy bits including seedless grapes. The dressing is basically a doctored mayonnaise — it’s surprising what a few tablespoons of good dry sherry will do. If you don’t have that on hand, use half that amount of sherry vinegar instead.

Serve nestled in radicchio leaves and with warm flatbread or naan.

Smoked turkey salad with cashews and sherry dressing

6 servings

8 to 10 ounces smoked turkey breast

1 scallion

1 rib celery

2 cups red and/or green seedless grapes

Leaves from 4 stems flat-leaf parsley

1/4 lemon

2 tablespoons dry sherry (may substitute 1 tablespoon sherry vinegar)

1/2 teaspoon sugar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup regular or low-fat mayonnaise (do not use nonfat)

1/4 cup roasted, unsalted cashew pieces, plus more for garnish

Cut the turkey into bite-size chunks. Cut the scallion and celery into thin slices. Cut some of the grapes in half. Finely chop the parsley leaves.

Squeeze the juice from the lemon into a mixing bowl, then whisk in the sherry, sugar, salt, pepper and mayonnaise.

Transfer the turkey, scallion, celery, grapes, chopped parsley and the 1/4 cup of cashew pieces to the bowl, tossing gently until evenly coated.

Divide among individual bowls or plates. Top with more cashew pieces.

Nutrition per serving: 160 calories, 9 g protein, 14 g carbohydrates, 8 g fat, 1 g saturated fat, 20 mg cholesterol, 470 mg sodium, 0 g dietary fiber, 10 g sugar

Adapted from “Green Black Red: Recipes for Cooking and Enjoying California Grapes,” by Susan Volland (Chronicle, 2008).