Picnic “Potato” Cauliflower Salad
NUTRITION (1/8th of recipe, without tuna):
130 calories, 3 g carbs, 2 g fiber (1g net carbs), 12 g fat, 3 g protein
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)
Instructions
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.