Turnip Apple Carrot Salad with Eggs
Brighten your table with this vibrant Turnip Apple Carrot Salad with Eggs, a refreshing medley of crisp shredded vegetables and creamy hard-boiled eggs. Combining the earthy crunch of turnips, the natural sweetness of apples and carrots, and a zesty lemon-honey dressing, this salad strikes the perfect balance of flavors and textures. Topped with protein-packed eggs and fresh parsley, it’s as nutritious as it is delicious. Ready in just 30 minutes, this colorful dish is perfect as a light lunch, a side for dinner, or a make-ahead option for entertaining. Naturally gluten-free and rich in vitamins, it’s a wholesome twist on classic salad recipes that your taste buds will love.
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Recipe Information
Ingredients
- 2 medium Turnip
- 2 medium Apple
- 2 medium Carrot
- 4 large Eggs
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Place the eggs in a pot and cover them with water by about 1 inch. Bring the water to a boil, then reduce the heat to low and let the eggs simmer for 9-10 minutes.
Once cooked, transfer the eggs to a bowl filled with ice water. Let them cool for 5 minutes. Peel and slice into quarters or halves.
While the eggs are cooling, peel the turnips, apples, and carrots. Use a box grater or mandoline slicer to shred them into thin, uniform strips. Place them in a large salad bowl.
Finely chop the fresh parsley and add it to the salad bowl with the shredded vegetables.
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and ground black pepper to create the dressing.
Pour the dressing over the shredded vegetables and toss until everything is well coated.
Gently arrange the boiled eggs on top of the salad. Optionally sprinkle additional parsley for garnish.
Serve immediately or refrigerate for up to 2 hours before serving to let the flavors meld.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 65.4 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
