Cauliflower salad with eggs, celery and red pepper
Discover a vibrant and delicious Cauliflower Salad with Eggs, Celery, and Red Pepper! This healthy and easy-to-make recipe features a mix of fresh vegetables, a zesty dressing, and a perfect hint of spices. Perfect for a light lunch or a side dish. Get the full recipe and step-by-step instructions here!
- 10 Jun 2024
- Cook time 15 min
- Prep time 15 min
- 8 Servings
- 15 Ingredients
This cauliflower salad with eggs, celery, and red pepper is a vibrant and nutritious dish that blends fresh vegetables with a creamy, tangy dressing. It's a perfect side dish for any occasion, offering a mix of textures and flavors that will delight your taste buds and complement a variety of meals. This recipe is also a great way to incorporate more vegetables into your diet in a delicious and satisfying way.
Ingredients:
Instructions:
- Place the eggs in a saucepan and cover with water.
- Bring to a boil over medium-high heat.
- Once boiling, remove from heat and cover the saucepan. Let sit for 12 minutes.
- Drain and cool the eggs under cold running water. Peel and chop the eggs, then set aside.
- Wash the cauliflower and cut it into small florets.
- Steam the cauliflower florets until tender but still crisp, about 5-7 minutes.
- Drain and rinse the cauliflower under cold water to stop the cooking process. Set aside.
- Wash the celery stalk and red pepper.
- Dice the celery stalk into small pieces.
- Dice the red pepper into small pieces.
- Finely chop the onion.
- In a large mixing bowl, combine the mayonnaise salad dressing, mustard, lemon juice, garlic powder, onion powder, pinch of red pepper, and sugar. Mix well.
- Add in the salt and black pepper to taste.
- Add the chopped eggs, steamed cauliflower, diced celery, diced red pepper, and chopped onion to the mayonnaise mixture.
- Add the pickle relish and gently fold all ingredients together until evenly coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled, garnished with a sprinkle of fresh herbs if desired.
Tips:
- For a more robust flavor, consider roasting the cauliflower instead of boiling it.
- Make sure to chop all vegetables uniformly for an even texture throughout the salad.
- To save time, you can prepare the dressing in advance and store it in the refrigerator.
- If you prefer a lighter version, substitute the mayonnaise with Greek yogurt.
- Feel free to add other vegetables like carrots or peas to enhance the salad's nutritional value and taste.
- Let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Your cauliflower salad with eggs, celery, and red pepper is now ready to serve! This colorful and flavorful dish is sure to be a hit at your next gathering or family meal. Enjoy the fresh crunch of vegetables paired with a tangy, creamy dressing. Don't hesitate to make this salad a regular addition to your table—it's a versatile, healthy option that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 3.39g | 2% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.21g | 6% |
| Sugar 4.54g | 5% |
| Fat | |
| Fat 3.84g | 5% |
| Saturated 0.87g | 3% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 80mg | 14% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 60mg | 67% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.04mg | 0% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 310mg | 9% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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