Description
A delicious low-carb salad made with cauliflower, eggs, and a creamy dressing, perfect for a keto diet.
Ingredients
Scale
- 1 medium head of cauliflower, cut into florets
- 4 large eggs
- 1 cup cucumber, diced
- 1/2 cup green onions, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until tender but still firm. Drain and let cool.
- In a separate pot, place the eggs and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes. Drain and cool in ice water. Peel and chop the eggs.
- In a large mixing bowl, combine the cooled cauliflower, chopped eggs, diced cucumber, and chopped green onions.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. If using, add paprika for extra flavor.
- Pour the dressing over the cauliflower mixture and gently stir until everything is well coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added crunch, mix in some diced bell peppers or celery.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version while keeping it keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: varies
- Fat: 16g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: varies