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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 100.9
  • Total Fat: 23.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.3 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 5.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Grilled Turnips with Guacamole calories by ingredient
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Grilled Turnips with Guacamole

Submitted by: JERSEYGIRL2683

Introduction

This is a great little snack my friend and I came up with one day putting a few things together to eat for dinner. My aunt was grilling outside and since I didn't want any hamburgers or hot dogs I asked her if she could grill a turnip I had. She made them before with a little olive oil drizzled over the slices with some salt and pepper. It's delicious alone like that. But I also made guacamole but we ran out of wheat thins in the house to snack on with the mix. So my friend just put some of the guacamole on top of the turnip so it was delicious. I wanted to recommend this delightful treat to other people that enjoy both turnips and guacamole. This is a great little snack my friend and I came up with one day putting a few things together to eat for dinner. My aunt was grilling outside and since I didn't want any hamburgers or hot dogs I asked her if she could grill a turnip I had. She made them before with a little olive oil drizzled over the slices with some salt and pepper. It's delicious alone like that. But I also made guacamole but we ran out of wheat thins in the house to snack on with the mix. So my friend just put some of the guacamole on top of the turnip so it was delicious. I wanted to recommend this delightful treat to other people that enjoy both turnips and guacamole.
Number of Servings: 2

Ingredients

    1 small avocado or 1/2 medium sized Florida avocado
    3 to 4 (1/4") slices of red onion - chopped small
    Small handful of cilantro - about 2 tbsp
    1/2 lime or 2 tsp of lime juice
    1 medium to large sized turnip
    salt and pepper
    1 tbsp of olive oil





Directions

This is a light snack for 1 to 2 people. Depending on the size of the avocado, if it's a Florida avocado and you are making this for yourself and one other person you may want to use the other half for a cool refreshing face mask.


(Grilling the Turnip)

You can choose to grill it or place it in the oven. Cut off the ends and peel the turnip. Next slice your turnip with thin slices like you would an onion. Make sure they aren't too thin but you also want to make sure they are cut evenly sized so that some don't take longer to cook.

Next lightly season the turnips with a little olive oil drizzled over them. You don't want to do too much because of the calories in olive oil. Then lightly salt and pepper them.

Make sure the grill has been preheated to medium high heat. Place the turnip slices directly over the heat. Depending on the size of the turnips they may need to be cooked 8 to 15 minutes on each side. Make sure to flip them within 8 to 15 minutes so they cook on both sides.

If you choose to roast them in the oven you can Preheat the oven to 500F. Spread turnip slices on a baking sheet or in a pan large enough to hold them in a single layer. Roast, turning once halfway through cooking, until tender, about 15 minutes.

Once they are officially tender enough, remove them from grill or oven and allow them to cool down a little.

(My way of making the guacamole)

(Some people like to add tomatoes. I do sometimes but lately I haven't been. You can dice up the tomatoes and add them in if you like. Just make sure you deseed them before adding them in and dice them real small.)

Cut the small or large ripe avocado in half. There is a huge seed in the middle so you will have to cut all the way around to open it. Remove the seed from the middle. If there are any black spots in the avocado you may not want to include that in your mix for it will add a bad flavor. Just scoop those parts off before adding it to a bowl.

Squeeze the avocado with both hands to allow it to drop into the bowl. If there are any remainders on the sides you can use a spoon to scrape the sides. Then proceed by mashing the avocado with a fork. You want to make sure you don't have any large lumps in your mix.

Then cut 3 to 4 slices of red onion, depending on how much you love onion. Dice the pieces really small and add it to the mashed avocado mixture.

Next remove any of the cilantro leaves off of the stems before cutting them. Gather the cilantro leaves and kind of make them into a little ball and dice them up with a knife. Once they have been diced up real small add it to the mixture.

The amount of salt you want to add will be up to you. I tend to add roughly about 1 teaspoon of salt maybe a little more, depending on how big my mixture is. Start with 1/2 a teaspoon and mix the guacamole mixture. Taste it. If you think it needs more salt than that add more.

Mix the guacamole up really good with a spoon. Once the turnips have cooled down to where they are warm enough for you touch, spread a layer of the guacamole over your turnip and enjoy.

This is a tasty way of eating guacamole without chips or bread and not feeling guilty about it.

I hope you enjoy it like I did.

This makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user JERSEYGIRL2683.






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