Keto Salada de Batata Doce
Discover a mouthwatering twist on a classic favorite with this Keto Salada de Batata Doce, a low-carb interpretation of sweet potato salad bursting with flavor and wholesome ingredients. Perfect for anyone following a keto lifestyle, this recipe swaps out sweet potatoes for roasted cauliflower florets, creating a delightfully tender base that absorbs the creamy, tangy dressing. Enhanced with diced celery, vibrant red onion, protein-rich boiled eggs, and a hint of dijon mustard, this salad strikes the perfect balance between fresh and indulgent. Finished with a sprinkle of paprika and parsley for a dash of color and an aromatic touch, this dish is ideal for meal prep, picnics, or family gatherings. Quick to prepare and ready in just 25 minutes, this keto-friendly salad is satisfying, versatile, and packed with nutritious ingredients.
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Recipe Information
Ingredients
- 4 cups cauliflower, cut into small florets
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 units celery stalks, diced
- 0.5 cup red onion, finely chopped
- 3 units boiled eggs, chopped
- 0.5 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon ground paprika
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, toss cauliflower florets with avocado oil, half of the sea salt, and black pepper until well coated.
Spread the cauliflower on a baking sheet lined with parchment paper.
Roast the cauliflower in the preheated oven for about 20 minutes, or until tender and golden brown, stirring halfway through the cooking time.
While the cauliflower is roasting, prepare the other ingredients: dice the celery, chop the red onion and boiled eggs.
In a large mixing bowl, combine mayonnaise, dijon mustard, apple cider vinegar, the remaining half of sea salt, and 1 tablespoon of chopped parsley. Mix until smooth to create the dressing.
Add the roasted cauliflower, diced celery, chopped red onion, and chopped boiled eggs to the dressing. Mix gently until everything is well coated.
Transfer the salad to a serving dish. Sprinkle the remaining tablespoon of chopped parsley and the ground paprika on top for garnish.
Serve the Keto Salada de Batata Doce chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 21.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 376 mg | 29% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3655 mg | 78% | |
*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.
