Low Carb Maionese de Batata
Discover a deliciously guilt-free twist on the traditional Brazilian "Maionese de Batata" with this Low Carb variation! Instead of potatoes, tender cauliflower florets take center stage, creating a lighter dish that’s perfect for keto enthusiasts and anyone seeking healthier options. Packed with vibrant textures from diced carrots, peas, and hard-boiled eggs, and dressed in a tangy homemade mayonnaise infused with lemon juice and olive oil, this flavorful side is as creamy and satisfying as its carb-heavy counterpart. Ready in just 35 minutes, this low-carb salad is ideal for summer gatherings, meal prep, or holiday feasts. Serve it chilled for a refreshing, nutrient-packed dish that brings together wholesome ingredients and authentic Brazilian flair!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 100 grams Carrots, diced
- 100 grams Frozen peas
- 2 large Eggs
- 150 grams Homemade or store-bought mayonnaise
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by preparing the cauliflower. Cut the cauliflower into small florets to mimic the size of diced potatoes.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5-7 minutes until tender but not mushy. Use a slotted spoon to remove them and transfer to a large bowl.
In the same pot of water, add the diced carrots and cook for 5 minutes or until tender. Add the frozen peas for the last 2 minutes of cooking. Drain and rinse under cold water to stop the cooking process.
Place eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer eggs to a bowl of ice water to cool, then peel and chop them.
In a large mixing bowl, combine the cooled cauliflower, carrots, peas, and chopped hard-boiled eggs.
In a separate small bowl, mix the mayonnaise, lemon juice, olive oil, salt, and black pepper until smooth.
Pour the mayonnaise mixture over the vegetables and toss gently to coat everything evenly.
Add the chopped parsley and mix once more.
Cover and refrigerate the Maionese de Batata for at least an hour to allow the flavors to meld before serving cold.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.6 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2320 mg | 49% | |
*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.
