Quick Main

Turkey, caperberry and olive salad

Name: Turkey, caperberry and olive salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 teaspoon Dijon mustard; 1/4 cup (60ml) extra virgin olive oil; Finely grated zest and juice of 1 lemon; 300g leftover cooked turkey meat; 1 cup (160g) green olives, pitted, roughly chopped; 1/2 cup (80g) caperberries; 1 bunch flat-leaf parsley, leaves picked; 1 bunch watercress, sprigs picked; 250g punnet yellow grape tomatoes, halved; 1/4 cup (40g) smoked almonds

Rate now

20m

Jump to recipe

by Jessica Brook

Oct 02, 2015

Get creative with your Christmas leftovers to create this vibrant turkey salad.

1 teaspoon Dijon mustard
1/4 cup (60ml) extra virgin olive oil
Finely grated zest and juice of 1 lemon
300g leftover cooked turkey meat
1 cup (160g) green olives, pitted, roughly chopped
1/2 cup (80g) caperberries
1 bunch flat-leaf parsley, leaves picked
1 bunch watercress, sprigs picked
250g punnet yellow grape tomatoes, halved
1/4 cup (40g) smoked almonds

Method

1.

Whisk the Dijon mustard, oil and lemon zest and juice together. Season with sea salt and freshly ground black pepper and set aside.
2.

Using two forks, shred the turkey meat, then place in a large bowl with the olives, caperberries, parsley, watercress, grape tomatoes and smoked almonds. Season with sea salt and freshly ground black pepper. Drizzle over the dressing, then toss salad well to combine and serve immediately.

Rate now