Are you looking for a low-carb alternative to potato salad?
Then this quick and tasty recipe has you covered!
Potato salad is a spring-time favorite for many people and a common Easter Sunday dish. Unfortunately, potatoes are loaded with starchy carbohydrates that will sabotage your weight loss and kick you out of the Keto Zone.
That is why we are sharing this keto cauliflower salad recipe. It has all the flavor of potato salad without the inflammatory carbs!
Loaded with fiber, protein, and healthy fats, this recipe is both delicious and nutritious! This recipe is sure to be a favorite at your upcoming Easter Sunday celebration!
Ingredients
1 head organic cauliflower
4 organic/pasture-raised eggs, hard boiled and peeled
1 cup keto-friendly mayonnaise
2 tablespoons organic apple cider vinegar
1/4 cup organic green onions, chopped
1/4 cup organic parsley, chopped
1/2 cup organic celery, chopped
2 cloves organic garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon organic black pepper
Instructions
- Cut off and dispose of the cauliflower stem.
- Chop the remaining cauliflower in to florets.
- Place cauliflower in a steamer and lightly steam until cauliflower is slightly tender but still crunchy, about 3 minutes.
- Once steamed, set cauliflower aside.
- In a large mixing bowl, combine mayonnaise and hard boiled eggs.
- Add in chopped onions, parsley, celery, and garlic.
- Use a fork to mix until eggs are mashed and ingredients are thoroughly mixed.
- Add in apple cider vinegar, sea salt, and black pepper.
- Add in cauliflower florets.
- Mix until cauliflower is thoroughly coated with mixture.
- Cover cauliflower salad and place in the refrigerator for 30 minutes to marinate.
- Serve and enjoy!
Nutrition Facts
Servings: 10
Per Serving:
Calories: 210 kcal
Fat: 16 g
Total Carbohydrate: 8 g
Fiber: 6 g
Net Carbs: 2 g
Protein: 4 g
