Cauliflower Keto Salad

You know when you love something so much that you just keep making it over and over again?  And your friends keep asking you for the recipe?  And you write/type it out like, one hundred million times before realizing it would be much easier to just send them the link?  You know that feeling?!  Ha!

Seriously this Cauliflower Keto Salad has been a staple of our summer this year and I am FINALLY sharing it on the blog so that I can send y’all the link m’kay?  Now, you must make this salad!  It is just too good not to!  This is a dish that gets rave reviews from those who are Keto or not… loved by one and all… promise!

All I did to create this recipe was use my traditional Potato Salad Recipe and swap out the potatoes for cauliflower.  Cauliflower is a much lower carb option than potaotes for those who are following a Ketogenic Lifestyle.

I typically make this in one of two ways.  Single serve for when I am eating solo or four servings for when the whole fam jam is together or I want to take it camping.  This salad travels very well and is absolutely perfect for camping!  Prepare this recipe at home and keep it in the fridge for camping for up to four days.

Our simple ingredients for this recipe are:

400g (approx. 1/2 head) of steamed cauliflower (drained well and patted dry with paper towel).

4 hard boiled eggs

2 large dill pickles

1 green onion stalk

4 Tbsp light mayonaisse

4 tsp mustard

salt and pepper

Directions:

Finely dice pickles and onion.

Dice eggs and cauliflower.

Combine with mayonaisse, mustard, salt and pepper.

Mix well and store in an air tight container in the fridge.

Serves 4.

 

Cauliflower Keto Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • 400g (approx. ½ head) of steamed cauliflower (drained well and patted dry with paper towel).
  • 4 hard boiled eggs
  • 2 large dill pickles
  • 1 green onion stalk
  • 4 Tbsp light mayonaisse
  • 4 tsp mustard
  • salt and pepper
Instructions
  1. Finely dice pickles and onion.
  2. Dice eggs and cauliflower.
  3. Combine with mayonaisse, mustard, salt and pepper.
  4. Mix well and store in an air tight container in the fridge.
  5. Serves 4.

 

I love to pair this salad with barbeque chicken or marinated steaks.  I often add a side of grilled asparagus or green beans too.  So, so good you guys!!

 

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