Jicama, Celery and Smoked Turkey Salad

DifficultyDifficult
Yield4 servings
Prep20 mins

4.2g

Net Carbs

27.7g

Protein

29.6g

Fat

4.4g

Fiber

410

Calories

Jicama, Celery and Smoked Turkey Salad
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. 
  1. 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.
  2. Toss gently to coat with dressing. Arrange lettuce leaves on 4 plates. Divide salad over lettuce; sprinkle with walnuts.

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