Raw cauliflower salad
Delight in the crisp, fresh flavors of raw cauliflower salad. Bursting with crunchy textures and vibrant colors, this simple dish is a refreshing addition to any meal.
Ingredients:
- 1 cup full-fat Greek yogurt
- 5 tablespoons avocado oil
- 2 garlic cloves, minced
- 1/2 large lemon, juiced
- 1 tablespoon red wine vinegar
- 1 tablespoon raw honey, melted and cooled
- sea salt and black pepper, to taste
- 1 medium head cauliflower, broken into very small florets
- 1 long seedless cucumber, peeled and diced
- 140g portabella mushrooms, diced
- 6 red radishes, thinly sliced
- 430g can chickpeas, rinsed and drained
- 3 scallions, sliced
- 1/4 cup sunflower seeds, lightly toasted
- 1/2 bunch fresh dill, chopped
- 1/2 bunch fresh parsley, chopped
Instructions:
- Prepare the dressing: combine the yogurt and honey along with other ingredients in a small bowl. Add salt and pepper to taste. Cover the bowl and place it in the refrigerator.
- Prepare the salad: Combine all the components in a large bowl. Pour the dressing over the salad ingredients. Allow it to rest at room temperature for approximately 30 minutes, stirring occasionally. The vegetables will slightly soften due to the yogurt. This salad can be stored in the refrigerator for up to two days. Bon appétit!
Summary:
- Calories: 2022 kcal
- Fat: 118 g
- Protein: 78 g
- Carbs: 192 g
- Potassium: 4019 mg
- Magnesium: 395 mg