Low-Carb "No Potato" Salad

Low-Carb "No Potato" Salad

Peace, family! We’re on the front-end of a long holiday weekend, and I’m more than certain that plenty of us have cookouts or other social gatherings to attend! Here’s a tasty side dish that you can take to the barbecue while still keeping your carbs in check. This cauliflower “no potato” salad is delicious and easy to prepare.

Ingredients:

1 Medium Head of Cauliflower

1 Green Bell Pepper (Diced)

1 Red Onion (Diced)

4 Hard Boiled Eggs (Chopped)

3 Stalks Green Onion (Diced)

Salt, Pepper, Paprika to Taste

I honestly eye-balled the mayonnaise and mustard. This will heavily depend on your personal tastes. With the mayo, I’d say work in ½ cup increments until it reaches your desired taste, saturation, and consistency. With the mustard, I’d say the same, using 4 tablespoon increments.

I started by Cutting the cauliflower into large florets, and boiling them for approximately 7 minutes. During this time I also allowed my eggs to boil and diced all of my vegetables. After boiling, I removed the cauliflower from the water, placed it in a glass bowl, and cut it into smaller, finer pieces. I then added all of the remaining ingredients, mixed WELL, and placed it in the refrigerator to chill for a couple of hours. No sweat! It doesn’t taste as good as my dad’s (hi dad!), but it comes pretty darn close. He stole his recipe from his mom anyway. Ha!

Peace,

Adri

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