Get creative with your Christmas leftovers to create this vibrant turkey salad.
Ingredients
- 1 teaspoon Dijon mustard
- 1/4 cup (60ml) extra virgin olive oil
- 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 (see note)
- 1/4 cup (40g) smoked almonds (see note)
Method
- Step 1Whisk the Dijon mustard, oil and lemon zest and juice together. Season with sea salt and freshly ground black pepper and set aside.
- Step 2Using 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.
Nutrition
1678 kj
Energy
31g
Fat Total
4g
Saturated Fat
26g
Protein
774.67mg
Sodium
2g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Yellow grape tomatoes are available from greengrocers and selected supermarkets; substitute regular grape tomatoes. Smoked almonds are available from delis and selected greengrocers.
Variation: This colourful salad would also work well with leftover roast chicken.
- Author: Jessica Brook & Phoebe Wood
- Image credit: Andy Lewis
- Publication: delicious.
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