Backyard Turnip Salad
I love this lighter take on a traditional potato salad because it utilizes fresh summer turnips in place of potatoes. This salad is bursting with zesty herbs, a creamy homemade dressing, salty bacon, crunchy rainbow chard stems, and hard boiled eggs to tie this backyard salad together. In my opinion, there is no better use of the fresh summer bounty than this flavorful, farm fresh, healthy salad right here.
I hope you all give this a try! We loved this salad paired with grilled chicken for a perfect summer backyard dinner.
Enjoy!
Backyard Turnip Salad
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4
- 5 pieces of thick cut bacon
- 2 pounds turnips, cut into 1/2 inch pieces
- 3 Tablespoons red wine vinegar
- 1/4 cup homemade avocado mayonnaise
- 3 Tablespoons Greek yogurt
- 3 scallions, white and pale green parts, thinly sliced
- 1/2 of a small red onion, diced
- 2 stalks of rainbow chard stems, diced
- 1/4 cup diced dill
- 1/4 cup diced basil
- salt and pepper
- 3 hard boiled eggs, chopped
- pinch of crushed red pepper flakes
Preparation
- Preheat the oven to 400 degrees. Place the bacon on a baking sheet and bake in the oven until cooked through and lightly crispy, about 20 minutes. Set aside and drain excess fat. When cool enough to handle roughly chop.
- Bring a large pot of lightly salted water to a boil. Add the turnips and cook until just fork tender but not mushy. About 8-10 minutes depending on the size of your turnips. Drain and let cool.
- In a large bowl add the red wine vinegar, mayo and Greek yogurt. Whisk well. Stir in the scallions, red onion and chard stems. Add the cooked turnips and coat in the dressing. Sprinkle in the herbs, cooked bacon and hard boiled eggs. Stir well. Season to taste with additional salt and pepper and crushed red pepper flakes if desired.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary.