Keto Curried Rice and Egg Salad Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Salads
Vegetarian
4.9/5
(1529 reviews)
Keto Curried Rice and Egg Salad
Zylo Recipes

Description

Imagine a vibrant bowl bursting with color and freshness – that's precisely what this delightful salad delivers. It's a celebration of textures and flavors, carefully balanced to create a satisfying and wholesome meal. At its heart are an array of crisp, low-carbohydrate vegetables, each contributing its unique character to the mix.

Picture the cool, subtle sweetness of cucumber mingling with the earthy notes of bell peppers, perhaps a medley of red, yellow, and green for visual appeal. The satisfying crunch of celery adds another layer of texture, while the gentle bite of red onion provides a pleasant counterpoint to the other flavors. These garden-fresh components are elevated by the addition of perfectly cooked eggs.

Whether gently poached, hard-boiled, or softly scrambled, the creamy richness of the eggs coats the vegetables, creating a cohesive and comforting element. Their delicate flavor complements the other ingredients, adding a protein-packed boost that keeps you feeling full and energized. To complete this symphony of tastes and sensations, toasted almonds are generously scattered throughout.

Their nutty aroma and satisfying crunch provide a delightful contrast to the softer textures of the vegetables and eggs. The toasting process enhances their natural flavor, bringing out a warmth that elevates the entire salad. This salad is incredibly versatile.

It can be a quick and easy lunch option on a busy weekday or a light yet satisfying dinner on a warm evening. Its simplicity makes it ideal for customizing to your liking. Feel free to experiment with different herbs and spices to create your own signature version.

A sprinkle of freshly chopped parsley, dill, or chives can add a burst of freshness, while a pinch of red pepper flakes can introduce a subtle kick. The dressing is equally adaptable – a simple vinaigrette, a creamy avocado dressing, or a tangy lemon vinaigrette all work beautifully. Beyond its delicious taste, this salad offers a wealth of nutritional benefits.

It's a great source of vitamins, minerals, and healthy fats, making it a nourishing and guilt-free indulgence. It’s a dish that excites the senses while promoting well-being, all in one delightful bowl.

Preparation Time

Prep Time
8 min
Cook Time
8 min
Total Time
16 min

Nutrition Information

Per 1 servings serving
C
Calories
510 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
18 g

C
Fats
45 g
Saturated Fats 15 g
Unsaturated Fats 25 g

Cholestrol 400 mg
Sodium 450 mg
Potassium 250 mg
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Ingredients

    1.
    Arugula
    Arugula
    2 cup
    2.
    Hard Boiled Egg
    Hard Boiled Egg
    2 medium
    3.
    Parsley, Fresh
    Parsley, Fresh
    2 tablespoon
    4.
    Almonds
    Almonds
    1-½ tablespoon, chopped
    5.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    6.
    Cauliflower Rice
    Cauliflower Rice
    1-½ cup
    7.
    Curry Powder
    Curry Powder
    1 tablespoon
    8.
    Lemon Juice
    Lemon Juice
    ½ tablespoon
    9.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    ⅓ cup

Instructions

    1.
    Add the cauliflower rice to a small pan with the curry powder and stock. Stir well to combine. Bring to a simmer and cook for 3-4 minutes until the rice is tender and all the liquid has been absorbed. Set aside to cool a little.
    2.
    Add the flaked almonds to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until lightly golden.
    3.
    Add the cauliflower rice to a large serving bowl along with the arugula and toss to combine.
    4.
    Slice the eggs and arrange amongst the salad.
    5.
    Scatter over the fresh parsley and toasted almonds and drizzle with lemon juice and olive oil to serve.