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Serve up this Classic Ham Salad with Avocado Cloud Bread for a fun keto St. Patrick's Day lunch or dinner. Both are festive and very easy to make. The Avocado Cloud Bread is a simple low carb bun that is dairy free using healthy fat from avocado, no cream cheese like other cloud bread recipes. Whip up this quick and easy Classic Ham Salad with mayonnaise, celery, and dill pickle relish to go along with your avocado cloud bread. The ham salad can be made with leftover ham or make with a chilled pre-cooked ham steak (check the package to be sure it is cured or pre-cooked).
Keep this recipe for later in the spring when you have leftover ham from your Easter dinner. It will make for a great next day lunch, or bring on a picnic, or have as a snack with your afternoon tea. As I am writing this I just had a thought that this combination of ham salad and avocado cloud bread would make pretty cloud bread snuggies, like my PB&J Snuggies.
Classic Ham Salad with Avocado Cloud Bread | Keto | Low Carb
Classic Ham Salad
Ingredients:
2 cups chopped ham (diced into small cubes)
1/2 cup mayonnaise
1/4 to 1/3 cup diced celery
1/4 teaspoon black pepper
1 Tablespoon dill pickle relish (optional)
Optional Ingredients
minced onion
brown mustard
Directions:
1. In a mixing bowl, combine the ham, mayonnaise, and celery. Mix well.
2. If you'd like, add in some minced onion and/or brown mustard according to taste or preference.
3. Serve with Avocado Cloud Bread
Avocado Cloud Bread
Ingredients:
4 large eggs, separated
1/4 tsp. cream of tartar
1/2 cup ripe avocado, mashed
1/8 tsp salt
sesame seeds
Directions:
1. Preheat oven to 300 degrees.
2. Separate the eggs carefully, there must be no yolk in the white.
3. In a large bowl, mix together the egg yolks, and avocado until smooth. Set aside
4. In a mixing bowl add egg whites, cream of tartar, and salt. Beat on high speed until they are fluffy and form stiff peaks. NOTE: This part is important, make sure very stiff peaks so they fluff up nice when baking.
5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
6. Prepare a baking sheet with parchment paper, silpat baking mat, or spray the baking sheet with cooking spray.
7. With a large spoon, "scoop" the mixture into 6 even rounds on each baking sheet (about the size of the top-half of the hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
8. Sprinkle sesame seeds on top of each bun before baking.
9. Bake on the middle rack for approximately 30 minutes. Timing could be less or more so watch them until the become lightly golden brown.
10. Remove from the pans and cool on a rack for at least 60 minutes.
Note #1: While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool the consistency will change.
Note #2: You will want to make cloud bread on the day same you plan to serve them as they can turn a strange brown color due to the avocado. They will still taste good the next day, but the color will be off.
