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In Brazil, a bowl of salada de maionese, often simply called maionese, is the creamy vegetable salad that comes out for Sunday barbecues and holiday meals. Tender vegetables, chopped eggs and olives are folded into mayonnaise with a squeeze of lemon. Cauliflower replaces the potatoes and keeps every bit of the comfort.
Per serving: 214 calories · 4.7 g net carbs · 6 g protein · 19 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 6 cups cauliflower florets cut small
- 1 small carrot diced
- 3 large eggs hard-boiled and chopped
- 1/2 cup mayonnaise
- 1/4 cup sliced green olives
- 2 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
Instructions
- Bring a pot of salted water to a boil. Add the carrot and cook for 4 minutes, then add the cauliflower and cook for 5 to 6 minutes more, until both are just tender.
- Drain well and spread the vegetables on a tray to cool and dry completely.
- In a large bowl, stir together the mayonnaise, lemon juice, onion and salt.
- Add the cooled vegetables, eggs, olives and most of the parsley and fold gently.
- Chill for at least 1 hour. Sprinkle with the remaining parsley before serving.
Notes
Nutrition
About This Dish
Salada de maionese is closely related to the Russian salad, or salada russa, that is popular in Portugal and many other countries. In Brazil it is so linked to its dressing that people simply call it maionese. It is a standard side at churrascos, family Sunday lunches and the Christmas table. Many families add apple, raisins or corn, and debates over the right ingredients are part of the fun. Homemade mayonnaise was once the rule, and many cooks still make it fresh for special occasions.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 9: Salads (Lençóis Maranhenses National Park). See all Brazilian recipes