Low Carb Ensaladilla Rusa
Escape the carb-heavy tradition of potato salads with this vibrant and satisfying Low Carb Ensaladilla Rusa! This Mediterranean-inspired dish swaps out starchy potatoes for tender cauliflower florets and crisp green beans, creating a nutritious and keto-friendly twist on the classic Russian salad. Packed with protein-rich tuna, savory olives, and creamy hard-boiled eggs, all brought together in a zesty lemon-infused mayonnaise dressing, this recipe is bursting with flavor and healthy ingredients. Perfectly chilled and easy to prepare in under 30 minutes, this low-carb salad is an ideal option for light lunches, picnics, or as a refreshing side dish. Embrace guilt-free indulgence while savoring the bold and tangy flavors of this modern take on a beloved classic.
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Ingredients
- 400 grams Cauliflower florets
- 100 grams Green beans
- 1 medium Red bell pepper
- 2 large Hard-boiled eggs
- 150 grams Canned tuna (in water)
- 50 grams Olives
- 120 grams Mayonnaise
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Directions
Step 1
Chop the cauliflower florets into small, pea-sized pieces to mimic the texture of boiled potatoes.
Step 2
Trim the ends of the green beans and chop them into small, bite-sized pieces.
Step 3
Bring a large pot of salted water to a boil. Add the chopped cauliflower and green beans. Cook for about 5-7 minutes until just tender. Drain and set aside to cool.
Step 4
Dice the red bell pepper into small pieces and add to a large mixing bowl.
Step 5
Peel and chop the hard-boiled eggs, then add them to the mixing bowl.
Step 6
Drain the canned tuna and flake it into the bowl with the other ingredients.
Step 7
Slice the olives and add them to the bowl.
Step 8
Once the cauliflower and green beans have cooled, add them to the mixing bowl.
Step 9
In a small bowl, mix the mayonnaise with lemon juice, salt, and ground black pepper.
Step 10
Pour the dressing over the vegetable mixture and gently fold until everything is well combined and coated with the dressing.
Step 11
Refrigerate the ensaladilla rusa for at least 1 hour before serving to allow flavors to meld. Serve chilled.
Nutrition Facts
| Serving size | (1057.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1411.5 |
| Total Fat 104.0g | 0% |
| Saturated Fat 12.8g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 585.6mg | 0% |
| Sodium 2632.9mg | 0% |
| Total Carbohydrate 63.2g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 15.8g | |
| Protein 61.9g | 0% |
| Vitamin D 400IU | 0% |
| Calcium 244.4mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2180.2mg | 0% |
Source of Calories