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| *Adapted recipe from Restockit |
Ingredients:
2 cups steamed cauliflower (4 Green)
2 cups steamed Jicama (4 Green)
1 cup scallions (green onions), chopped (2 Green)
1 cup finely diced celery (2 Green)
4 dill pickle spears, diced (2 Snack)
2 boiled egg, chopped (2/3 Lean)
4 Boiled egg whites, chopped (boil eggs then remove yolks) -1/3 Lean
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3 Tablespoon light mayonnaise (2 Fat)
1/2 Tablespoon yellow mustard (1/2 Condiment)
1/4 tsp salt (1 Condiment)
3/4 teaspoon minced garlic (3/4 Condiment)
1/8 tsp black pepper (1/4 Condiment)
3/8 cup fresh dill (3/8 Condiment)
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Reserve to top salad:
1/8 cup fresh dill (1/8 Condiment)
1/2 teaspoon Smoked Paprika (1 Condiment)
~Quarter and steam cauliflower for 10-15 minutes, or until the cauliflower is tender. Texture is key here; you want it to be about the same texture as cooked potatoes would be for potato salad. Not too firm, but NOT mushy. Use a fork to test it as it cooks. Remove from the heat and rinse in ice water for several minutes until the cauliflower is all cold. I set them in a salad spinner or pat dry if needed.
~Chop the cauliflower into small bites then place in a bowl with the scallions, celery, pickles and chopped eggs. Gently toss together.
~In a small bowl combine remaining ingredients and mix completely then fold into vegetable mix gently with a spatula until well combined.
~Sprinkle with 1/8 cup fresh dill and paprika over the top. Cover and chill for at least an hour.
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