NO CARB (KETO) POTATO SALAD

This Memorial Day try this low-carb salad recipe to replace your traditional potato salad or add it to your holiday cookout celebration.

Ingredients:

1 large jicama, peeled and cubed
2 scallions, sliced
2 stalks celery, chopped

Dressing: (1 serving)

1 Tbsp avocado mayonnaise (or 2 Tbsp unsweetened non-fat greek yogurt)
1 Tbsp ACV
1 Tbsp fresh dill, chopped
1 tsp lemon juice or 1/4 lemon squeezed
1 tsp dijon or 2 tsp dried mustard
Dash of paprika
Sea salt and pepper, to taste

Directions: 

• Preheat oven to 400 degrees.

• Remove skin from jicama and cut into squares. Place on baking dish and spray with non stick spray.

• Bake for 30 minutes, for about 30 minutes, or until reached desired texture. Flip half way so they cook evenly on both sides.

• While jicama is baking, prepare dressing...

• In a medium bowl, whisk together the ingredients for the dressing and set aside.

• Once jicama is cooked, allow to cool then place in large bowl. Add the jicama, scallions, and celery. Mix in the dressing and toss well. Top with additional dill if desired. Place in the refrigerator to chill for 30 minutes before serving.

*Can also be served with raw jicama for more of a crunchy Potato Salad