Directions

Ingredients

Cauliflower Picnic Salad

Nutrition:
Calories: 388
Fat: 31 grams
Net Carbs: 7 grams
Protein: 16 grams

Fierce Food Fact: Cauliflower is a cruciferous vegetable rich in carotenoids, Vitamins E, C, and K, folate, and fiber. It is also rich in phytonutrients, compounds that may help reduce inflammation and fight disease.

Photographed By: Anne Watson
Directions:

Break apart the cleaned cauliflower heads with your hands or a knife, separating the individual florets from the stalk. If you have large florets, cut them into smaller bite-sized pieces. Place in a large glass bowl and set aside.

In a medium bowl, combine mayonnaise and vinegar. Add fresh dill (reserve some for garnish), salt, pickles, and celery seed. Stir to combine. Pour dressing over cauliflower florets and stir to coat evenly.

Dice 2 eggs and add to cauliflower, then sprinkle chopped bacon and diced green onions over top and mix well. Taste to adjust seasoning as needed.

Refrigerate two hours before serving.

Stir salad well before you serve to re-distribute dressing over the cauliflower. Slice and add the remaining two eggs as a garnish, along with the reserved fresh dill.


Cauliflower Picnic Salad

2 large cauliflower heads (about 2 lbs. florets)

8 ounces cooked bacon, chopped

4 hard-boiled eggs

2 green onions, diced

1 tablespoon fresh dill, chopped

2 teaspoons coarse salt

2 tablespoons dill pickles, minced

⅔ cup Primal Kitchen avocado mayonnaise

4 tablespoons red wine vinegar

2 teaspoons celery seed

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Nourish

Cauliflower Picnic Salad

Whether you're headed to the park for a family picnic or enjoying time together at an at-home barbecue, this cauliflower picnic salad makes a deliciously tangy addition to any table.

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

40 Minutes (Refrigerate 2 hours before serving)

8 Servings

Ingredients

2 large cauliflower heads (about 2 lbs. florets)

8 ounces cooked bacon, chopped

4 hard-boiled eggs

2 green onions, diced

1 tablespoon fresh dill, chopped

2 teaspoons coarse salt

2 tablespoons dill pickles, minced

⅔ cup Primal Kitchen avocado mayonnaise

4 tablespoons red wine vinegar

2 teaspoons celery seed

2 large cauliflower heads (about 2 lbs. florets)

8 ounces cooked bacon, chopped

4 hard-boiled eggs

2 green onions, diced

1 tablespoon fresh dill, chopped

2 teaspoons coarse salt

2 tablespoons dill pickles, minced

⅔ cup Primal Kitchen avocado mayonnaise

4 tablespoons red wine vinegar

2 teaspoons celery seed

2 large cauliflower heads (about 2 lbs. florets)

8 ounces cooked bacon, chopped

4 hard-boiled eggs

2 green onions, diced

1 tablespoon fresh dill, chopped

2 teaspoons coarse salt

2 tablespoons dill pickles, minced

⅔ cup Primal Kitchen avocado mayonnaise

4 tablespoons red wine vinegar

2 teaspoons celery seed

Kitchen Equipment

Medium bowl

Medium bowl

Medium bowl

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Nutrition:
Calories: 388
Fat: 31 grams
Net Carbs: 7 grams
Protein: 16 grams

Fierce Food Fact: Cauliflower is a cruciferous vegetable rich in carotenoids, Vitamins E, C, and K, folate, and fiber. It is also rich in phytonutrients, compounds that may help reduce inflammation and fight disease.

Photographed By: Anne Watson
Directions:

Break apart the cleaned cauliflower heads with your hands or a knife, separating the individual florets from the stalk. If you have large florets, cut them into smaller bite-sized pieces. Place in a large glass bowl and set aside.

In a medium bowl, combine mayonnaise and vinegar. Add fresh dill (reserve some for garnish), salt, pickles, and celery seed. Stir to combine. Pour dressing over cauliflower florets and stir to coat evenly.

Dice 2 eggs and add to cauliflower, then sprinkle chopped bacon and diced green onions over top and mix well. Taste to adjust seasoning as needed.

Refrigerate two hours before serving.

Stir salad well before you serve to re-distribute dressing over the cauliflower. Slice and add the remaining two eggs as a garnish, along with the reserved fresh dill.


Nutrition:
Calories: 388
Fat: 31 grams
Net Carbs: 7 grams
Protein: 16 grams

Fierce Food Fact: Cauliflower is a cruciferous vegetable rich in carotenoids, Vitamins E, C, and K, folate, and fiber. It is also rich in phytonutrients, compounds that may help reduce inflammation and fight disease.

Photographed By: Anne Watson
Directions:

Break apart the cleaned cauliflower heads with your hands or a knife, separating the individual florets from the stalk. If you have large florets, cut them into smaller bite-sized pieces. Place in a large glass bowl and set aside.

In a medium bowl, combine mayonnaise and vinegar. Add fresh dill (reserve some for garnish), salt, pickles, and celery seed. Stir to combine. Pour dressing over cauliflower florets and stir to coat evenly.

Dice 2 eggs and add to cauliflower, then sprinkle chopped bacon and diced green onions over top and mix well. Taste to adjust seasoning as needed.

Refrigerate two hours before serving.

Stir salad well before you serve to re-distribute dressing over the cauliflower. Slice and add the remaining two eggs as a garnish, along with the reserved fresh dill.


Nutrition:
Calories: 388
Fat: 31 grams
Net Carbs: 7 grams
Protein: 16 grams

Fierce Food Fact: Cauliflower is a cruciferous vegetable rich in carotenoids, Vitamins E, C, and K, folate, and fiber. It is also rich in phytonutrients, compounds that may help reduce inflammation and fight disease.

Photographed By: Anne Watson
Directions:

Break apart the cleaned cauliflower heads with your hands or a knife, separating the individual florets from the stalk. If you have large florets, cut them into smaller bite-sized pieces. Place in a large glass bowl and set aside.

In a medium bowl, combine mayonnaise and vinegar. Add fresh dill (reserve some for garnish), salt, pickles, and celery seed. Stir to combine. Pour dressing over cauliflower florets and stir to coat evenly.

Dice 2 eggs and add to cauliflower, then sprinkle chopped bacon and diced green onions over top and mix well. Taste to adjust seasoning as needed.

Refrigerate two hours before serving.

Stir salad well before you serve to re-distribute dressing over the cauliflower. Slice and add the remaining two eggs as a garnish, along with the reserved fresh dill.


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