Servings: 6 servings
Calories: 214kcal
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
Make sure the cauliflower is completely cool and dry before adding the mayonnaise, or the salad will turn watery. Cook it until just tender with a little bite left, never mushy.
Chef's Tip: Slip a few slices of hard-boiled egg and some olives on top in a pattern; Brazilian home cooks love to decorate this salad for parties.
Keto Swap: Potatoes, and often peas and corn, make up the bulk of the traditional salad. Cauliflower gives the same soft bite, and a small amount of carrot keeps the familiar color.
Success Tip: Add diced ham or shredded chicken to turn it into a complete cold lunch.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 214kcal | Protein: 6g | Fat: 19g | Fiber: 2.7g
Tried this recipe?Let us know how it was!