how to make award winning Turkey, caperberry & olive salad

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turkey, caperberry & olive salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turkey, caperberry & olive salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turkey, caperberry & olive salad is something that I’ve loved my entire life.

Table of Contents

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 1
    Whisk the Dijon mustard, oil and lemon zest and juice together. Season with sea salt and freshly ground black pepper and set aside.
  • Step 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.

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