Our Spinning® health experts have teamed up with Primal Kitchen
to bring foodies healthy and delicious meals and desserts. We bring you this week's recipe for paleo lobster salad with lemon herb aioli courtesy of Valerie Coco; check out more of Valerie's paleo recipes on her blog, Coco's Paleo Kitchen
Ingredients:1 large head cauliflower, chopped1½ cups Primal Kitchen Mayo1/2 cup sour cream, grassfed if possible3 tbsp Dijon Mustard2 tbsp 'Flavor God' Garlic Lovers (or any garlic powder)2 tbsp almond milk1/4 tsp salt6 hard-boiled egg whites, chilled & chopped2 celery stalks - diced1 cup diced red onion1/4 cup chopped chives3 tbsp coconut vinegar2 tbsp chopped fresh dill2 tbsp chopped parsley
Directions:1. Steam chopped cauliflower just enough to still have a bit of bite to it. You don't want it too soft. Drain & let it cool. 2. While cauliflower is steaming, dice/cut veggies. 3. Once cauliflower is ready, take 2 cups & place into blender. Place remaining cauliflower into large bowl. 4. Blend cauliflower, mayo, sour cream, mustard, almond milk, garlic & salt. It's ok if it's lumpy. 5. Add diced onions, celery, chives, egg whites, vinegar, dill & parsley to the bowl of cauliflower & toss together. 6. Pour the mixture from blender, into the bowl and gently mix all together. 7. Garnish with some parsley or dill, if desired.