Low Carb Picnic "Potato" Cauliflower Salad
By aerin8
http://www.cutthewheat.com/2013/04/picnic-potato-cauliflower-salad-low.html
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
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