Keto Gado-Gado (Indonesian Salad)

Ingredients

• 2 cups Cabbage
• 1 cup Green Beans
• 1 cup Cauliflower Florets
• 4 large Hard-Boiled Eggs
• 1 medium Avocado
• 4 tablespoons Almond Butter
• 1/4 cup Coconut Milk
• 2 tablespoons Lime Juice
• 2 cloves Garlic
• 1 tablespoon Coconut Aminos
• 1/4 teaspoon Chili Powder
• 2 tablespoons Water

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the 2 cups of Cabbage, 1 cup of Green Beans, and 1 cup of Cauliflower Florets to the boiling water. Cook for 5 to 7 minutes, or until the vegetables are tender but still slightly firm to the bite. Carefully drain all the water from the pot and set the cooked vegetables aside.
2. 2While the vegetables are cooking, prepare the sauce. In a blender, combine the 4 tablespoons of Almond Butter, 1/4 cup of Coconut Milk, 2 tablespoons of Lime Juice, 2 cloves of minced Garlic, 1 tablespoon of Coconut Aminos, 1/4 teaspoon of Chili Powder, and 2 tablespoons of Water. Blend these ingredients on high speed until the sauce is completely smooth and creamy.
3. 3Prepare the salad components. Slice the 4 large Hard-Boiled Eggs into halves or quarters. Slice the 1 medium Avocado into wedges or cubes.
4. 4Arrange the salad by placing the cooked vegetables from step 1 onto serving plates. Add the sliced hard-boiled eggs and avocado slices to the plates.
5. 5Generously drizzle the smooth almond butter sauce made in step 2 over the arranged vegetables, eggs, and avocado. Serve the Keto Gado-Gado immediately.

Substitutions

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