Bye, bye, potatoes, and hello, peppery turnips! This salad has been updated from the original version of the French Riviera and given a kiss of salty dressing. You’re going to adore this ketotastic salad!
April 26 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Lunch, Meal
Bye, bye, potatoes, and hello, peppery turnips! This salad has been updated from the original version of the French Riviera and given a kiss of salty dressing. You’re going to adore this ketotastic salad!
USMetric
2 servingservings
Ingredients
- 2 2 eggeggs
- 2 oz. 55 g turnip
- 5 oz. 140 g fresh green beans
- 2 tbsp 2 tbsp olive oil
- 1 1 finely chopped garlic clovefinely chopped garlic cloves (optional)
- 5 oz. 140 g baby gem lettuce or Romaine lettuce
- 2 oz. 55 g cherry tomatoes
- ½ (2 oz.) ½ (55 g) red onionred onions
- 12 oz. 350 g tuna in water
- 2 oz. (7 tbsp) 55 g (100 ml) olives
- salt and pepper
Dressing
- ½ tbsp ½ tbsp Dijon mustard
- 2 tbsp 2 tbsp small capers
- ½ oz. 14 g anchovies
- 1⁄3 cup 80 ml water
- 1⁄3 cup 80 ml mayonnaise
- 1 tbsp 1 tbsp fresh parsley
- 1 tbsp 1 tbsp lemon juice, the juice
- 1 1 minced garlic cloveminced garlic cloves (optional)
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside.
Boil the eggs the way you like them, soft or hard-boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges.
Wash and peel the turnips. Cut them into 1/2" pieces (1.5cm). Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Use separate pans. Rinse in cold water when done.
Place a skillet on medium-high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper.
Place lettuce on a serving plate or individual plates. Add tomatoes, onion, drained tuna, eggs, beans, olives, and turnip. Serve with dressing on the side.
Tips
You can prep the vegetables a day before serving for an even faster assembly.
Recommended special equipment
Immersion blender.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
8 comments
1
Naomi
October 28 2017
Made this last night. Much nicer than the nicoise salad I usually make. Everyone loved the dressing and have some leftover which I will serve with fish tonight. Thank you for the great recipes/ideas.
2
Ruth
August 30 2018
What can I substitute for turnip? Don't like the flavour!
3
Lori
November 7 2018
OM Goodness! Made this tonight and it was amazing! I don't even like turnips....well I didn't think I did! I didn't change a thing and this was so yummy! Definitely a keeper.
4
Julia
November 28 2018
Could you please tell us how big your can of tuna is? They may be a standard size in Sweden or the US, but in Australia there are several different sizes! Makes a differences for macros.
Replies: #5, #6
5
Reply to comment #4 by Julia
Kristin Parker Team Diet Doctor
November 29 2018
Could you please tell us how big your can of tuna is? They may be a standard size in Sweden or the US, but in Australia there are several different sizes! Makes a differences for macros.
Look for something around 3oz as this is designed to make 2 servings.
6
Reply to comment #4 by Julia
G
June 14 2020
The standard tuna can in the U.S. is 5 oz - 4 oz drained, or 113 grams. It makes two servings of two ounces each. There is a problem with this recipe - the protein content does not add up. The nutrition data shows 34 gr protein for one serving of the salad. Two ounces of tuna would be 13 grams of protein, plus 6 grams from one egg. That totals to 19 grams of protein. A full can of tuna per person plus one egg would total 34 grams. Maybe in Sweden a larger size can is common, but still doesn't match Kristin's comment.
Reply: #7
7
Reply to comment #6 by G
Kerry Merritt Team Diet Doctor
June 14 2020
The standard tuna can in the U.S. is 5 oz - 4 oz drained, or 113 grams. It makes two servings of two ounces each. There is a problem with this recipe - the protein content does not add up. The nutrition data shows 34 gr protein for one serving of the salad. Two ounces of tuna would be 13 grams of protein, plus 6 grams from one egg. That totals to 19 grams of protein. A full can of tuna per person plus one egg would total 34 grams. Maybe in Sweden a larger size can is common, but still doesn't match Kristin's comment.
The nutrition information is per serving for the entire recipe, so it also includes the protein for all the other applicable ingredients, as well.
8
Artur
January 10 2022
Water destroyed the dressing. Do not add the water or have a soup instead of salad.
