Menu Enter a recipe name, ingredient, keyword...

Low Carb Picnic "Potato" Cauliflower Salad

By

http://www.cutthewheat.com/2013/04/picnic-potato-cauliflower-salad-low.html

Google Ads
Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 1 head cauliflower florets (fresh)
  • 3 hard boiled eggs, chopped
  • 2 ribs finely chopped celery
  • 1 small dill gherkin pickle, finely chopped
  • Two slices finely chopped onion (approx. 1/4 cup)
  • 1 tsp. yellow mustard
  • 1/2 cup mayonnaise (add another tablespoon if it's an exceptionally large head of cauliflower)
  • 1 T apple cider vinegar
  • 2 tsp. Swerve (or granulated erythritol, or 5 drops stevia extract)
  • 1/8 tsp. garlic powder
  • 1/8 tsp. dill weed
  • 1/8 tsp. marjoram
  • 1/8 tsp. paprika
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1 can chunk light tuna in water (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from cutthewheat.com

Preparation

Step 1

1. Place cauliflower florets in a microwave-safe glass container (no lid) and microwave uncovered on high for six minutes. Let cool for about 20 minutes.

2. In a large bowl, combine cauliflower all ingredients except tuna (if you're using it). Use a large spoon to evenly distribute all of the ingredients until a nice salad is formed.

3. Refrigerate in a covered container for several hours, or preferably overnight, to let the flavors meld together. Serve.




NUTRITION (1/8th of recipe, without tuna):
130 calories, 3 g carbs, 2 g fiber (1g net carbs), 12 g fat, 3 g protein

You'll also love

Review this recipe

South of France Potato Salad Buckwheat, Chickpea & Sweet Potato Jamaican Jerk Wrap (or Salad)