Dr. Gundry's Lectin-Free "Potato" Salad

• • 1 head cauliflower, cut into bite-sized florets and steamed until tender
  • 2 turnips, peeled, quartered, and steamed until tender
  • 4 hard-boiled pastured eggs, chopped
  • 2 ribs celery, minced
  • 1 red onion, minced
  • ¼ cup minced dill
  • ¼ cup minced parsley
  • 2 Tbsp apple cider vinegar
  • 1 ½ cups Gundry-approved mayo, or unsweetened coconut yogurt
  • 1 Tbsp yellow mustard
  • 1 tsp celery seeds
  • ½ tsp sea salt
  • Juice of ½ lemon

What to Do:

1. In a large bowl, gently toss together steamed cauliflower, steamed turnips, eggs, celery, onion, dill, and parsley. Set the mix aside.
2. In another bowl, whisk together the vinegar, mayo or yogurt, mustard, celery seeds, sea salt, and lemon juice to make a thick dressing.
3. Next, fold the dressing in with the vegetable mix until your veggies are evenly coated — if needed, add a little water or coconut milk to thin it out. And then, it’s ready to go.

IN THE END…

Summer doesn’t have to be a bummer because you’re living lectin-free. You can serve this summer salad as a flavorful side dish at any barbecue! Your guests will love it — and they won’t even know it’s lectin-free.