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prep time
8 min
cook time
8 min
ready time
16 min
Keto Curried Rice and Egg Salad
This aromatic salad is packed with low carb veggies, nutrient dense eggs and crunchy almonds.
This is a quick and easy lunch option or light dinner.
Net Carbs
3.9 g
Fiber
4.9 g
Total Carbs
8.9 g
Protein
9.7 g
Fats
19.1 g
235 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Arugula
2 cup
Hard Boiled Egg
2 medium
Parsley, Fresh
2 tablespoon
Almonds
1-½ tablespoon, chopped
Olive Oil
1-½ tablespoon
Cauliflower Rice
1-½ cup
Curry Powder
1 tablespoon
Lemon Juice
½ tablespoon
Vegetable Broth, Bouillon Or Consomme
⅓ cup
Recipe Steps
steps 5
16 min
Step 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.Step 2
Add the flaked almonds to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until lightly golden.Step 3
Add the cauliflower rice to a large serving bowl along with the arugula and toss to combine.Step 4
Slice the eggs and arrange amongst the salad.Step 5
Scatter over the fresh parsley and toasted almonds and drizzle with lemon juice and olive oil to serve.
Comments
Mel 5 years ago
I put in too much curry for my taste but otherwise, it was a pretty decent meal with good flavours. I especially liked the addition of the almonds.