At the beginning of the month I started the Whole 30 challenge. Even though I am allowed to have potatoes on the plan, I decided to take the “healthy” up a notch and take the unnecessary calories out of my daily meals. Since this salad makes a larger batch, I can make it on a Sunday and eat if as part of my lunch throughout the week. Replacing the carbs from potato to cauliflower allows for me to not feel as though I’ve had too heavy of a meal, while being equally fulfilling and delicious. So, here is my (Whole 30) twist on a classic potato salad recipe.
INGREDIENTS:
- 4 CUPS RAW CAULIFLOWER (CHOPPED FINELY)
- 2-3 RIBS CELERY (SMALL DICED)
- 3-4 GREEN ONIONS (CHOPPED FINELY)
- 3 EGGS (CHOPPED)
- 1 TABLESPOON MUSTARD (YELLOW OR DIJON)
- 2 TABLESPOONS FRESH SQUEEZED LEMON JUICE
- 1 CUP MAYO (WHOLE 30 COMPLIANT)
- 1/8 CUP FRESH DILL (CHOPPED)
- SEA SALT & PEPPER (TO TASTE)
- PAPRIKA AS GARNISH
DIRECTIONS:
- COMBINE ALL VEGETABLE INGREDIENTS, AND EGGS IN A LARGE MIXING BOWL
- IN A SMALL MIXING BOWL, COMBINE MAYO, MUSTARD, SALT & PEPPER, LEMON JUICE
- ADD THE MAYO MIXTURE TO THE LARGE SALAD BOWL AND MIX LIGHTLY UNTIL EVERYTHING IS COMBINED
- TOP WITH PAPRIKA AND SERVE