Turkey Salad & Warm Tangerine Drizzle
Recipe type: Main, Salad, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
Left-over turkey salad with a lovely warm clementine dressing
  • 1 big shallot, peeled and finely chopped
  • olive oil
  • 3 tangerines*
  • 3 tablespoons apple cider vinegar
  • 300 g leftover free-range turkey
  • 100 g pumpkin seeds
  • 100 g almonds
  • 50 g dried cranberries
  • 1 tsp honey
  • sea salt
  • fresh ground black pepper
  • 2 stalks of chicory
  • 150 g watercress
  • 75 g rucola
  • 1 pomegranate
  1. Glaze the shallot in a dash of olive oil in a frying pan over medium heat.
  2. Finely zest the clementines. Add the zest to the pan and squeeze in the juice. Cook for another 5 minutes until your get a syrupy consistency.
  3. Pour in the apple cider vinegar and 5 tbsp of olive oil. Reduce the heat to low and let your dressing simmer.
  4. Take your leftover turkey and tear the meat apart. Warm the turkey over medium heat in a large frying pan for 5 minutes.
  5. Roughly chop the pumpkin seeds, almonds and cranberries. Add them to the turkey pan with a drizzle of honey. Season to taste with salt and pepper and leave for a few more minutes in the pan.
  6. Cut off the ends of the chicory stalks and peel of the leaves. Place the leaves onto a big platter with the watercress and rocket.
  7. Drizzle the warm clementine dressing over the salad and top with the sticky turkey mixture.
  8. Garnish with fresh pomegranate seeds and serve.
* If you do not find tangerines, you can also use 1 orange or 3 mandarines.
Recipe by The Green Tribe at http://thegreentribe.com/2015/12/turkey-salad-warm-tangerine-drizzle-christmas/