Low Carb Ensaladilla Rusa
Elevate your salad game with this refreshing and keto-friendly twist on the classic Spanish dish, **Low Carb Ensaladilla Rusa**. This vibrant recipe swaps traditional potatoes for nutrient-packed cauliflower florets, delivering all the creamy, tangy goodness you love without the extra carbs. Tossed with crisp green beans, sweet red bell pepper, protein-rich canned tuna, and savory olives, this Mediterranean-inspired dish is tied together with a luscious lemon-kissed mayonnaise dressing. The addition of chopped hard-boiled eggs adds richness, making it a satisfying and wholesome option for low-carb diets. Perfect as a chilled appetizer, light lunch, or party side dish, this healthy ensaladilla rusa is ready in under 30 minutes and sure to impress anyone at the table. Indulge guilt-free while savoring a classic made anew!
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Recipe Information
Ingredients
- 400 grams Cauliflower florets
- 100 grams Green beans
- 1 medium Red bell pepper
- 2 large Hard-boiled eggs
- 150 grams Canned tuna (in water)
- 50 grams Olives
- 120 grams Mayonnaise
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Chop the cauliflower florets into small, pea-sized pieces to mimic the texture of boiled potatoes.
Trim the ends of the green beans and chop them into small, bite-sized pieces.
Bring a large pot of salted water to a boil. Add the chopped cauliflower and green beans. Cook for about 5-7 minutes until just tender. Drain and set aside to cool.
Dice the red bell pepper into small pieces and add to a large mixing bowl.
Peel and chop the hard-boiled eggs, then add them to the mixing bowl.
Drain the canned tuna and flake it into the bowl with the other ingredients.
Slice the olives and add them to the bowl.
Once the cauliflower and green beans have cooled, add them to the mixing bowl.
In a small bowl, mix the mayonnaise with lemon juice, salt, and ground black pepper.
Pour the dressing over the vegetable mixture and gently fold until everything is well combined and coated with the dressing.
Refrigerate the ensaladilla rusa for at least 1 hour before serving to allow flavors to meld. Serve chilled.
Nutrition Facts
Calories |
1412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.8 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 244 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2180 mg | 46% | |
*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.
