Keto Cauliflower Salad
Brighten up your keto menu with this refreshing and flavor-packed Keto Cauliflower Salad! Featuring tender cauliflower florets, crisp vegetables like red bell pepper, celery, and cucumber, as well as juicy cherry tomatoes, this salad is a low-carb twist on a classic side dish. Crumbled crispy bacon adds a savory crunch, while a creamy homemade dressing made with mayonnaise, Dijon mustard, and apple cider vinegar ties it all together with tangy, indulgent perfection. Prep-friendly and ready in no time, this salad is chilled to meld its vibrant flavors, making it an ideal companion for picnics, BBQs, or a quick weekday meal. Perfect for keto enthusiasts, it's a satisfying way to elevate your salad game!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 0.5 cup Red Bell Pepper
- 0.5 cup Celery
- 0.25 cup Red Onion
- 1 cup Cherry Tomatoes
- 1 small Cucumber
- 4 slices Bacon
- 2 tablespoons Fresh Parsley
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Begin by washing the cauliflower and breaking it into small, bite-sized florets.
Bring a large pot of water to boil. Add the cauliflower florets and cook them for about 5 minutes until just tender. Be careful not to overcook.
Drain the cauliflower and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the cauliflower is cooling, prepare the vegetables. Dice the red bell pepper, celery, and red onion into small pieces. Cut the cherry tomatoes into halves and slice the cucumber thinly.
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble into small pieces.
In a large mixing bowl, combine the cooled cauliflower, diced red bell pepper, celery, red onion, cherry tomatoes, cucumber slices, and bacon crumbles.
Finely chop the fresh parsley and add it to the bowl.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth and well combined.
Season the dressing with salt and black pepper to taste.
Pour the dressing over the cauliflower salad and gently toss everything until evenly coated.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy this refreshing Keto Cauliflower Salad!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
