2 heads cauliflower
3 cups diced celery
1 cup diced white or yellow onion
1 20oz jar dill pickles (NO sugar)
black pepper, paprika, 2 tbsp fresh dill (or dried)
apple cider vinegar
Start by boiling your eggs. Place 11 eggs in a pot with cool water so that they are all submerged. Bring water to boil without lid. When it comes to a boil remove the pot from the heat and cover with a lid. Let sit for 12-15 minutes and then place eggs in cold water. Then, rinse cauliflower and cut off ends. Steam florets for 10-15 minutes until soft but not too soft! Place steamed cauliflower in large bowl and allow to cool (I stuck mine in the freezer for a few minutes). While it’s cooling dice your celery, onion, and pickles. Peel eggs and chop them as well. When cauliflower has cooled chop into small pieces. In a LARGE bowl, mix all chopped ingredients together. Now it’s time to make your mayo!
In a blender, add:
2 raw eggs
2 tbsp apple cider vinegar
2 tsp yellow mustard
pinch of sea salt
dash of paprika
Start the blender on a low setting and leave on. Measure ½ cup of olive oil. SLOWLY add in tiny amounts of the oil. For example, pour in a tiny amount every minute. This will help the mayo to become fluffy. Although because there is less oil in this recipe than others it will still be pretty runny. When it’s done, stir it into the cauliflower mixture. Add dill, pepper, more paprika, and any other spices you might desire (I added cayenne). And voila!! No potato, potato salad.
1 cup salad= 1P 0.5C 2F
Meal idea (3 block): Use 2 cups salad (2p 1c 4f). Add 1 oz diced rotisserie chicken(1p), 1 cup cherry tomatoes(0.5C), and serve on a bed of greens (freebie!). Add 1 block fruit of choice. Note: Don’t worry about the 1 extra block of fat!