Keto Cauliflower "Potato" Salad

Dr. Valencia Ray, MD

5 from 1 vote

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Prep Time 10

Cook Time 0

Total Time 10

Servings 5 cups

Ingredients

Salad

1 head cauliflower, steamed (size determines quantity of the Yield)
5 oz turkey or grass-fed beef or pork bacon, cooked (optional)
2 hard-boiled large pasture-raised brown eggs (preferred, optional)
3-4 celery stalks, chopped (adjust to cauliflower size)
1/2 red onion, finely chopped
1-2 tbs fresh chives
Celery Salt to taste (optional)
Salt and Pepper to taste

Dressing

1 1/2 cup PRIMAL Brand, Lime Green label avocado oil mayonnaise (adjust to cauliflower size)
3/4 tbsp. organic Dijon mustard
3/4 tbsp. Braggs Apple Cider Vinegar
Salt and pepper to taste

Instructions

Gather all the ingredients.
Start by making the salad dressing. Mix the keto mayonnaise, Dijon mustard, and Apple Cider Vinegar until well combined. Add in salt and pepper to taste.
In a large bowl, add in the steamed cauliflower, chopped celery stalks, cooked bacon, red onion, boiled eggs, and fresh chives.
Pour salad dressing over salad and mix lightly until combined. Add more salt and pepper to taste.
Enjoy!

Notes

Avoid typical mayo that uses refined vegetable oils such as canola, sunflower, safflower, soy or corn oil. Avocado oil that is not processed is a healthy oil to substitute for these oils and it has a high heat tolerance that is also good for cooking.

I recommend getting the highest quality natural, pasture-raised bacon if you use it at all. U.S. Wellness Meats and Butcher Box are two sources of purchasing organic, properly raised meats that are grass-fed.