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low carb turnip salad in a black and white bowl with a black fork.
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Low Carb Turnip Salad

Discover how to make a Low-Carb Turnip Salad. Learn how to replace potatoes with turnips for a nutrient-dense meal.
Course Salad, Side Dish, starter
Cuisine Mediterranean
Keyword easy salad, low carb salad, turnip
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 34 minutes
Servings 4 portions
Author missblasco

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.

Notes

  • By substituting potatoes with turnips, you are reducing the carbohydrate content by more than 50% per serving.
  • The Greek yogurt provides a probiotic-rich, lower-calorie alternative to traditional mayonnaise.
  • This salad is an excellent source of Vitamin C and high-quality protein, making it as functional as it is delicious.