Chili Garlic Tuna Spiralized Vegetable Salad {Paleo, Whole 30}


INGREDIENTS

  • 3 Sweet Baby Spring Turnips (or 2 regular turnips)
  • 1-2 cucumber (1 large or 2 small)
  • 1 tsp minced Garlic (about 3 cloves)
  • 1/4 cup to 1/3 cup chopped shallot or red onion
  • 1/4 cup paleo mayo (see notes for other options)
  • 1 tsp mustard powder
  • 1 small chili red pepper or cayenne pepper – sliced
  • 2-3 tbsp olive oil with a pinch of ground chili pepper mixed in it
  • salt/pepper to taste
  • cilantro to garnish
  • red pepper flakes or a pinch of cayenne to top
  • 5 ounces wild caught canned tuna (drained)

INSTRUCTIONS

  • Wash and dry your vegetables.
  • Next spiralize your turnips and cucumbers. Place in a bowl together with a pinch of salt and cover. Place in fridge while you make the sauce.
  • In another bowl, mix together your mayo (we use paleo brand), mustard powder, lemon juice, garlic, onion, and salt/pepper (to taste). Set aside.
  • . Drain your tuna and place in a bowl to separate pieces.
  • Next mix up your olive oil with a pinch of chili pepper in it.
  • Remove your cucumber and turnip spiralized vegetables from fridge. Drain any excess water from the bowl and pat vegetables dry with a towel. Do this a few times until water is removed.
  • Place spiralized vegetables in a bowl and mix in mayo mixture. Add your tuna and chili red pepper to the bowl and mix again.
  • Drizzle your olive oil with chili pepper on top. Cilantro to garnish.
  • Extra lemon, salt/pepper, and red pepper flakes to taste if desired.
  • Serve.
  • Best kept in fridge for up to 2 days.

NOTES

  • We use this spiralizer with small blade for this type of salad. KitchenAid also has an attachment for their stand mixer that works great!
  • If you don’t want to use mayonaise, feel free to use a greek yogurt or sour cream but it will not be paleo.

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