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Keto Avocado Tater Salad

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A creamy, low-carb “tater” salad made with roasted cauliflower and avocado instead of potatoes. Perfect for keto-friendly BBQs, meal prep, or quick lunches. Tastes like the real thing, without the carbs.

Ingredients

Scale

Salad Base:

  • 1 large head cauliflower, cut into bite-size florets

  • 1 ripe avocado, cubed

  • 2 celery stalks, chopped

  • 1/3 cup red onion, finely chopped

  • 1/3 cup dill pickles or relish

  • 3 hard-boiled eggs, chopped

  • Olive oil (for roasting)

  • Salt and pepper, to taste

Dressing:

  • 1/2 cup mayonnaise (preferably avocado oil mayo)

  • 2 tsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • Pinch of paprika (optional)

  • Salt, to taste

  • 1/4 tsp keto-friendly sweetener (erythritol or monk fruit)

Optional Toppings:

  • Crumbled bacon

  • Fresh dill or chives

  • Jalapeños

  • Shredded cheddar

  • Green onions

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet. Roast for 20–25 minutes until golden and slightly crispy on the edges. Let cool.

  3. In a bowl, mix all dressing ingredients until smooth. Adjust seasoning to taste.

  4. In a large bowl, combine roasted cauliflower, avocado, celery, red onion, pickles, and eggs. Pour dressing over and gently toss to combine.

  5. Chill for at least 30 minutes before serving.

  6. Top with optional garnishes if using. Enjoy cold.

Notes

  • Use pre-cut cauliflower and hard-boiled eggs to save time.

  • To avoid browning, add avocado right before serving if prepping ahead.

  • Salad keeps 2–3 days in the fridge.

  • Works well as a side for grilled meats or eaten alone for lunch.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-avocado-tater-salad/