Jicama, Celery and Smoked Turkey Salad
4.2g
Net Carbs
27.7g
Protein
29.6g
Fat
4.4g
Fiber
410
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/2 fruit (2-1/8" diameter) Lemon
- 12 oz, boneless, cooked, skinlesses Turkey Cutlet
- 3 stalk, medium (7-1/2" - 8" long) Celery
- 3 tablespoons Sour Cream (Cultured)
- 1/2 cup Real Mayonnaise
- 6 ounces Yambean (Jicama)
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 8 leaf outers Cos or Romaine Lettuce
- 1/4 cup chopped English Walnuts
Directions:
This recipe is acceptable for Phase 1 except for the first two weeks of Induction due to the nuts.
- Juice and zest half of the lemon. In a large bowl, mix mayonnaise, sour cream, lemon juice, lemon zest and sugar substitute until smooth. Mix in diced jicama, turkey cubes, and diced celery.
- Toss gently to coat with dressing. Arrange lettuce leaves on 4 plates. Divide salad over lettuce; sprinkle with walnuts.
