Keto Dill Pickle Ranch Cauliflower Salad
If you’re in the mood for a refreshing and tangy salad, look no further than this Keto Dill Pickle Ranch Cauliflower Salad. This delightful dish combines crunchy cauliflower with zesty dill pickles and creamy ranch dressing, creating a flavor explosion that will please even the pickiest eaters. Perfect for meal prep, family gatherings, or as a satisfying lunch option, this low-carb salad is not only easy to make but also packed with wholesome ingredients. Whether you’re following a keto lifestyle or simply looking for a delicious veggie-packed dish, this salad is sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 19 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 large head of cauliflower (chopped into bite-sized pieces)
- 1 celery stalk (chopped)
- 2 green onions (sliced)
- 1/4 cup red onion (chopped)
- 2 hard-boiled eggs (chopped)
- 1/3 cup dill pickles (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill
- 1 tbsp keto ranch seasoning
- Salt and pepper to taste
Instructions
- Boil the chopped cauliflower in water for about 4 minutes until tender yet crunchy. Drain and let cool.
- In a large bowl, combine cooled cauliflower, celery, green onions, red onion, and hard-boiled eggs.
- In another bowl, mix mayonnaise, sour cream, Dijon mustard, fresh dill, and keto ranch seasoning until well combined.
- Pour the dressing over the vegetable mixture and gently fold in chopped dill pickles.
- Season with salt and pepper to taste and garnish with fresh dill if desired.
- Serve immediately or refrigerate for at least an hour to enhance the flavors.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 92mg