Keto Broccoli Cauliflower Salad
INGREDIENTS
- 12 ounce bag of cauliflower florets
- 12 ounce bag broccoli florets
- ½ cup no sugar added pickles chopped
- ½ cup celery chopped
- ¼ cup almond chopped
- 1-2 tablespoons fresh parsley chopped
- ¼ cup red onion thinly sliced
- 2 tablespoons avocado oil
- Kosher salt & fresh black pepper
Avocado Mayo Dressing
- ¾ cup mayonnaise no sugar added
- ½ a large avocado
- Juice of half a lemon
- 1 clove of garlic finely grated
- ½ teaspoon hot sauce no sugar added
- ¼ teaspoon salt & fresh pepper
INSTRUCTIONS
- Pre-heat the oven to 450 degrees.
- Place the cauliflower and broccoli florets on a sheet tray along and season with 1-2 tablespoons of oil, 1 teaspoon salt, and a few cracks of pepper.
- Place in the oven and bake for 30-35 minutes, or until the veggies are well browned.
- Slice the red onions and place them in a small bowl of ice water for 5-30 minutes, this will remove the raw flavor.
- Once the veggies are ready, add them to a large bowl along with the pickles, celery, almonds, parsley, and drained red onions.
- Add enough dressing to coat and mix well, adding more dressing if needed.
- Check for seasoning, you can add more dressing or lemon juice if you need it.
- You can serve immediately or you can refrigerate and serve cold.
Dressing Instructions
- Make the dressing by combining everything in a blender or food processor, and blend to combine. You may need to add a splash of water if the dressing is too thick. Check for seasoning and adjust if necessary.
MACROS:
Servings: 5 Serving Size: 1
Carbs: 6 grams | Protein: 3 grams | Fat: 37 grams
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