How to make it

  • Combine cooked turkey, jicama, celery, brocoli stems, scallions, green olives, cilantro or flat-leaf parsley in large mixing bowl.
  • Stir lemon jucie into green olive salsa. Pour over sald. Toss to combine. Serve on butter lettuce leaves.
  • Salsa:
  • Remove husks and slice tomatillos lengthwise into 1/4" slices. Dry roast in heavy skillet or broil until brown, turning once. Remove from heat. Cool.
  • Coarsely chop green tomateos and add to skillet with pepper, garlic,and olive oil. Saute gently for 3-4 minutes, until tomatoes start to soften. Remove from heat.
  • Into food processor workbowl, add lend However, flavor is much better if mixture is refrigerated for at least 1 hour (or up to 2 days) for flavors to meld. Blend chopped cilantro into salsa just before serving.

People Who Like This Dish 1
Reviews & Comments 4

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  • lunatic 11 years ago
    Oops, having a blonde moment! This looks great! I'm always looking for new ways to use all the tomatillos from my garden. Thanks for the post!
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  • jakartainflames 11 years ago
    yes I have the olive salsa posted. Just read down below is the recipe.
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  • lunatic 11 years ago
    do you have the olive salsa recipe posted?
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    " It was excellent "
    mystic_river1 ate it and said...
    Just love it, my friend. Great recipe. ^5
    Was this review helpful? Yes Flag

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