Discover how to make a Low-Carb Turnip Salad. Learn how to replace potatoes with turnips for a nutrient-dense meal.
Ingredients
- 1.5 lbs white turnips approx. 6 medium turnips
- 3 hard-boiled eggs large
- 1/2 cup dill pickles chopped (approx. 3 oz)
- 1/2 cup pitted green or black olives chopped (approx. 2 oz)
- 1 medium carrot finely diced (approx. 2 oz)
- 2 tbsp capers drained
- 4 oz white tuna tuna in water, drained and flaked
Creamy Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tbsp extra virgin olive oil EVOO
- 1 pinch fresh lemon zest optional
- 1 pinch sea salt and black pepper
- 1 tbsp sea salt for boiling water
Instructions
Prep the Turnips: Peel and wash the turnips thoroughly. To ensure they are not bitter, make sure to remove the skin completely.
Boil: Cut the turnips into thirds. Place them in a large pot with plenty of salted water and boil for 20 minutes or until tender but still firm.
Cool: Drain the turnips and allow them to cool completely. This is important for the final texture of the salad.
Chop: Cut the cooled turnips into bite-sized cubes. Finely dice the carrot, pickles, and olives. For the hard-boiled eggs, cut each into 12 small pieces to ensure they are evenly distributed.
Combine: Place all the vegetables and eggs in a large mixing bowl. Add the flaked Northern Bonito (tuna). I recommend leaving the tuna in slightly larger chunks rather than over-shredding it for a better mouthfeel.
Dress: In a small bowl, whisk together the Greek yogurt, mustard, lemon juice, olive oil, zest, salt, and pepper until smooth. Pour the dressing over the salad and toss gently to coat.
Rest: Refrigerate the salad for at least 2 hours. This "resting" period allows the flavors of the spices and the dressing to infuse the turnips.
Serve: Serve chilled as a light appetizer, a tapa, or a side dish. It pairs exceptionally well with grilled fish or seafood.
