No Tado Salad

Cooking Steps

I hate mayonnaise. Its slimey. It tastes weird. And really, who ever decided that beating oil into eggs would be a good condiment? I just don’t get it. My husband would eat it by the spoonful if given the opportunity…. GAG!!! My dislike for mayonnaise means that most potato salads I have ever encountered have been absolutely out of the question, even before I ever heard of paleo. That is, all but one. My mom used to make an especially tasty Scandinavian version of potato salad with red skin potatoes, sour cream, red onions and dill.This is my paleo version, which I must say rocks- and not just because there’s no mayonnaise!

Cut the cauliflower into bite size florets. Place in a steamer basket and let steam over high heat for 10 minutes, until tender but not mushy. As soon as it is done, remove from heat and rinse with cold water to stop the cooking process. Drain well.

Remove coconut milk from the refrigerator. DO NOT SHAKE! Carefully open the can, and remove the cream which has separated to the top of the can into a mixing bowl. Try not to get any of the coconut water layer as you spoon off the cream.

Stir the lemon juice into the coconut cream, followed by the onion and dill. Stir in the cauliflower. Pepper generously and add a dash of salt to taste. Mix well.

Refrigerate ‘Notato Salad’ for at least an hour, then stir once more before serving.

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Serves 5

15 minutes

This is a Non-Dairy Recipe

Ingredients

• 1 Head Cauliflower
• 1 can Coconut Milk, Refrigerated Overnight
• 1 package Chopped Baby Dill, about 1/4 cup
• 1 cup Chopped Red Onion
• 1 Tablespoon Lemon Juice
• Sea Salt and Pepper