Hakurei White Salad Turnips with Avocado and Candied Pecans
Sweet crisp Hakurei turnips, sometimes called white salad turnips or Japanese “salad” turnips, paired with buttery avocado and maple-candied pecans--a deliciously different salad. Serves 4-6 persons.
Servings: 5 servings
Calories: 188kcal
Ingredients
Candied Pecans:
- ½ cup pecan halves or pieces
- 2 tablespoons maple syrup
- 1 teaspoon coconut oil
Salad:
- 4 each white salad turnips or mild radishes
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 pinch fine sea salt
- 1 each avocado sliced
- 4 cups salad greens
Instructions
Pecans:
- In a small skillet, over medium high heat, using a wooden spoon, stir the pecans, maple syrup, and coconut oil until the maple syrup coats the pecans and they are lightly toasted. Set aside.
Salad:
- Whisk the rice vinegar, maple syrup, olive oil and salt together in a bowl. (This is the dressing.)
- Very thinly slice the salad turnips. (Use a mandoline if you have one.) Put about a fourth of the dressing in another bowl. Add the sliced turnips to coat them very lightly. Remove the dressed turnips from the bowl and set aside.
- Tear the lettuce into bite-size pieces. Add to the bowl and toss with dressing to lightly coat the lettuce, adding more of the dressing as you see fit. (You may not use all of the dressing.)
- Arrange the lettuce in a serving plate or bowl. Scatter the salad turnips and avocado on top. Coarsely chop the candied pecans and sprinkle over the salad. Finish with generous grinds of black pepper.
Notes
If you don’t have Japanese “salad” turnips, substitute mild radishes.
Nutrition
Calories: 188kcal | Carbohydrates: 11g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 125mg | Fiber: 1g | Sugar: 8g | Vitamin A: 369IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg