DAIRY FREE MEAL PREP SIDES

KETO POTATO SALAD (IT’S MADE WITH CAULIFLOWER!)

Posted on March 9, 2021

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Who says you can’t enjoy potato salad if you live a keto lifestyle? With a little bit of creativity and a switch of one major ingredient you can! Although technically not “potato” salad, this gluten free potato salad is made using cauliflower instead. It’s packed with the same traditional ingredients and made the same way, but the star of the show is keto-friendly cauliflower instead of potatoes!

Prepped in just 15 minutes and ready to serve in 45 minutes, this keto potato salad is sure to be a crowd pleaser.

How To Prepare Keto Potato Salad

Preheat the oven to 375° F. Line 2 large baking sheets with parchment paper.

Place the cut cauliflower on the prepared baking sheets and drizzle with olive oil. Season with salt and pepper to taste. Toss together to make sure the cauliflower is evenly coated with olive oil, salt, and pepper. Spread the cauliflower into single layers on each sheet.

Roast the cauliflower in the oven for 30-35 minutes. You’ll know it’s ready when the florets just begin to brown and are fork tender. Allow the cauliflower to cool while you prepare the remaining ingredients.

Combine the mayo, mustard, chopped dill pickle and pickle juice, celery, green onion, and chopped hard boiled eggs in a large mixing bowl. Next, add the cooled cauliflower and mix everything together well. Taste and season with more salt and pepper, if desired. Top the keto potato salad with crumbled bacon.

You’ll want to refrigerate the cauliflower salad for at least 30 minutes to make sure that the cauliflower is no longer warm. This will ensure that the cauliflower salad is cold and tasty with a refreshing texture.

Storing the cauliflower salad

Grab a nice sized container preferably with an air right, resealable lid. Your salad will be kept fresh for up 3 days which is perfect for leftovers, or meal planning for the coming week. If you want more ideas on meal prepping with this item make sure to check out our Curry Chicken Salad, Keto Broccoli Salad: Always A Crowd Pleaser! or any of our other recipes.

Cauliflower Potato Salad

Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.

Calories157kcal

Fat15g

Net Carbs1g

Protein3g

Serving Size 0.5 cup

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Ingredients

 

10 servings

 

• 4 cups cauliflower cut into 1 inch pieces
• 1 tbsp avocado oil
• 1/2 tsp Himalayan salt
• 1/4 tsp ground black pepper
• 2/3 cup mayonnaise
• 2 tsp yellow mustard
• 1/4 cup chopped dill pickle
• 2 tbsp dill pickle juice
• 1 stalk celery
• 1 stalk green onion
• 4 hard boiled eggs chopped
• 2 slices bacon cooked and crumbled

Instructions

4 steps

• Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
• Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
• In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator and enjoy within 3 days.

Keto Potato Salad - ****

Very good, although next time I want to roast the cauliflower so that it doesn't retain as much water as boiled cauliflower.

Keto Potato Salad

Cauliflower:

1 head cauliflower, cut into bite-sized pieces

1 Tbsp avocado oil

1/2 tsp Himalayan salt

Freshly ground black pepper to taste

Salad Ingredients:

3 hard-boiled eggs, chopped

2 celery sticks, chopped

2 scallions, chopped

1 large dill pickle, chopped

Dressing:

1 cup Primal Kitchen Avocado Mayonnaise

1 Tbsp yellow mustard

1 Tbsp pickle juice

Himalayan Salt to taste

Freshly ground black pepper to taste

Smoked Paprika to taste

Preheat oven to 375 degrees F.

Toss cauliflower pieces with oil and season to taste with Himalayan salt and black pepper.

Line an extra-large baking sheet with parchment paper. Add cauliflower to baking sheet, making sure that there's some space between the pieces.

Roast for 30 minutes, stirring halfway through, until cauliflower pieces are tender and just starting to brown.

Cool cauliflower before continuing with the recipe.

To prepare the dressing, mix together mayonnaise, mustard, pickle juice, Himalayan salt, and black pepper. Mix until smooth and creamy.

To assemble the salad:

To a large bowl, add cooled cauliflower pieces, eggs, celery, scallions, and pickles; mix gently. Add the dressing, adjust seasonings, and sprinkle with smoked paprika.

Turkey Burgers - to try

 

Grilled Turkey Burger

This is a perfect recipe to turn ground turkey into an amazingly scrumptious burger.

Prep Time: 5 minutes

Cook Time: 12 minutes

 

Servings: 4 4 ounce patties

 

Author: Yankel Polak

Ingredients

• 1 pound ButcherBox ground turkey
• 1 whole yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cumin 
• 1 teaspoon oregano
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons cilantro chopped (Optional)

Instructions

• Dice ½ peeled onion into a mince of small pieces.
• Mix ground turkey, minced onion, dried oregano, garlic powder, cumin powder, fresh black pepper, a pinch of kosher salt, and paprika in a bowl.
• Add olive oil. 
• From the mixture, create four, medium-sized burgers, about ½ an inch each.
• Lightly coat with olive oil and place on the medium-hot section of your grill.
• Grill for 1½ minutes and turn clockwise for even cooking. After 5 minutes, flip burgers and add BBQ sauce or your favorite sauce. Turn after another 1½ minutes. After about another 2-5 minutes, move to a cooler side of the grill for a few minutes.
• Turkey burgers are done when they reach 165°F. Enjoy!

https://justcook.butcherbox.com/easy-homemade-turkey-burger/

Turnip Mash - to try

 Turnip Mash

4-5 small turnips, peeled and cubed

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Himalayan salt

Nutritional yeast

In a large pot, bring salted water to a boil. Add turnips and cook for 30 minutes until soft and tender.

-Drain well and place back in the pot. Add garlic powder, onion powder, and salt. Place on medium heat and mash. Cook for 2-3 minutes. Sprinkle with nutritional yeast, and then adjust seasonings.

- Dianna Angeline Ackerley

Whole30 Salmon - to try

 

Whole30 Salmon

5 from 24 votes

Tender, and flaky, flavored with cilantro and lime and topped with an easy avocado sauce, this baked salmon recipe is quick and delicious!

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PREP:20 mins

COOK:20 mins

TOTAL:40 mins

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SERVINGS: 4 servings

Ingredients

  

• 4 (6-ounce) salmon fillets skin on or off
• 2 Tbsp avocado oil
• 2 cloves garlic chopped, about 2 teaspoons
• Zest and juice of 1 small lime about 1/2 teaspoon zest and 2 tablespoons juice
• 1 teaspoon Himalayan salt
• 1/2 teaspoon freshly ground black pepper
• Steamed cauliflower rice optional for serving

FOR THE AVOCADO SALSA:

• 2 ripe avocados peeled, pitted, and cut into a rough dice
• Juice of 1 lime about 1 1/2 tablespoons
• 4–6 dashes hot sauce to taste
• 1 clove garlic finely minced or grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh cilantro plus additional for serving
• 1 cup halved cherry or grape tomatoes or 1 medium tomato seeded and small-diced 

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Instructions

 

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and then parchment paper. Arrange the salmon fillets in the center of the sheet.
• In a small bowl or large measuring cup, whisk together avocado oil, garlic, lime zest, lime juice, salt, and pepper. Drizzle and brush generously over the salmon. (You will have some run off and down the sides, but brush what you can onto the fish.) Let the salmon stand at room temperature for 10 minutes while the oven finishes preheating.
• Bake until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.* Cover and let rest 3 minutes.
• While the salmon bakes, prepare the avocado salsa: In a large bowl, stir together the avocado, lime juice, hot sauce, garlic, salt, pepper, and cilantro. With a fork, gently crush pieces of the avocado and stir. You want them to break down a little and make the salsa creamy, but you should have plenty of chunkiness remaining. Stir in the tomatoes. Taste and adjust seasoning as desired.
• Transfer the salmon to serving plates. Serve hot, topped with avocado salsa and a sprinkle of fresh cilantro.

Notes

• *The cooking time will vary based upon the thickness of your salmon. Thicker (2-inch-plus) slices will need several extra minutes, while thinner slices may cook more quickly. My salmon fillets were a little more than 1 inch thick and cooked in 18 minutes.
• This recipe is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day or flaking and scrambling it with eggs.

Nutrition

SERVING: 1of 4CALORIES: 328kcalCARBOHYDRATES: 12gPROTEIN: 31gFAT: 21gSATURATED FAT: 3gCHOLESTEROL: 68mgFIBER: 6gSUGAR: 2g


https://www.wellplated.com/whole30-salmon/?fbclid=IwAR23_QIc3uMUWVKqxLZl68A-vMtgH5nwZrcyYtWfJ4dE6Gi0ywfTzvXOrTg#wprm-recipe-container-36460