Rice salad with blackberries

1 package Driscoll's blackberries (4½ ounces/125 gram)
60 ml olive oil
1 teaspoon coarse ground mustard
2 tablespoons of fresh lemon juice
1 teaspoon fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
10½ ounces/300 gram boiled wild rice
5 ounces/150 gram smoked turkey
3½ ounces/100 gram thinly sliced celery
15 radishes in thin slices
3½ ounces/100 gram roughly chopped walnuts

25 min | 4 servings | other courses | easy

This quick and easy blackberry salad recipe is a perfect way to use leftover holiday turkey. Tangy lemon vinaigrette provides contrast to the sweet berries. Celery, radishes and walnuts give it a crunchy texture.

Directions

Mix oil, mustard, lemon juice, thyme and some salt and pepper in a bowl until well combined.
Mix the blackberries, boiled rice, smoked turkey, celery, radishes and walnuts in a bowl.
Add dressing to your own taste.