This amazing salad will seriously cure any craving you have for good old fashioned potato salad. It’ll even cure cravings for macaroni salad. In fact, when I was a kid, my mom used to make macaroni salad with tuna fish in it, and tuna compliments this salad just as well.
When I say you won’t miss potato salad, I’m not kidding. This salad is absolutely perfect for picnics, family reunions, backyard barbecues or any other occasion in which you might want to treat yourself to a popular summertime dish. The best part? It’s much lower in calories and carbs than potato or macaroni salad and you won’t get bloated or feel guilty after eating it.
For best results, put this in the refrigerator overnight to let the flavors meld. You can eat it right away, but it tastes so much better after a night in the refrigerator– or at least a few hours.
Picnic “Potato” Cauliflower Salad
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)
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.
NUTRITION (1/8th of recipe, without tuna):
130 calories, 3 g carbs, 2 g fiber (1g net carbs), 12 g fat, 3 g protein