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German No-Tato Salad

Ingredients

• 2 medium rutabaga (2 lbs), peeled
• 1 teaspoon finely ground sea salt
• 1 small red onion, finely diced
• 1/4 cup apple cider vinegar
• 1/4 cup avocado oil or olive oil
• 4 green onions, sliced
• 1 tablespoon Dijon mustard
• 1 teaspoon erythritol
• 3/4 teaspoon ground black pepper
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 1 tablespoon plus 2 teaspoons mayonnaise
• 10 ounces thinly sliced deli ham or other meat of choice

Directions

1. Cut the rutabaga into 1/2-inch cubes, place in a saucepan, cover completely with water, and add salt.
2. Cover with the lid, bring to a boil over high heat, then reduce the heat to a simmer and cook for 10 minutes.
3. Place the remaining ingredients in a bowl.
4. Once the rutabaga is cooked, drain completely and transfer to the bowl.
5. Toss to combine, then divide among 5 plates.
6. In a bowl, mix together the mustard and mayonnaise.
7. Serve the ham slices alongside the salad with 2 teaspoons of the mustard sauce.

Attribution