Ingredients
- 1 Head White Cauliflower Cut in small florets
- 1 Cup Sliced Scallions Or onion of your choice
- 1/2 Cup Jicama 1/2 inch dice
- 1/2 Cup Red Bell Pepper 1/2 inch dice
- 2 Tblsp. Fresh Herbs Use your favorite(s)
- 1 Tsp Lemon Zest Grated
- 3 Eggs Hard boiled
- 1/3 Cup Light mayonnaise
- 1/4 Cup Plain Non Fat Greek Yogurt
- 1 Tblsp. Lemon Juice
- 1 Tblsp. Vinegar The choice is yours
- 1/4 Tsp. Agave Nectar/Syrup Optional
- 1 Tblsp. Fat free 1/2 & 1/2
- 1 Tblsp. Mustard
- Kosher Salt
- Paprika Optional
Servings:
Instructions
- Steam the cauliflower in the mircowave or on the stove. It should be fairly tender but not mushy. Rinse under cold water and set aside to finish cooling.
- Combine the cauliflower, onion, red pepper, jicama, lemon zest, and herbs in a large mixing bowl.
- Mix the mayonnaise, yogurt, vinegar, lemon juice, mustard and agave nectar together. Add the fat free 1/2 & 1/2 and a pinch of salt and stir until smooth.
- Pour the dressing over the vegetables and toss gently to combine. Chop two of the eggs and gently fold into the salad. Taste for salt and adjust as needed.
- Spoon into a serving bowl. Slice the remaining egg and lay on top of the salad. Sprinkle lightly with paprika if desired and garnish with a sprig of herb. Chill for at least 3 hours
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