Cauliflower Salad
Ingredients
The dressing
-
3
tablespoons
extra-virgin olive oil
-
3
tablespoons
whole milk Greek yogurt
-
1½
tablespoons
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
1
teaspoon
honey
-
1
clove
garlic, grated
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
The salad
-
4
cups
small cauliflower florets
-
3
hard-boiled eggs, chopped
-
2
stalks
celery, thinly sliced
-
½
cup
pickled red onions
-
1½
tablespoons
capers
-
1
tablespoon
chopped fresh parsley
-
1
tablespoon
chopped fresh dill
Instructions
- Whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and pepper in a large bowl to make the dressing.
- Add the cauliflower florets and stir to coat them in the dressing.
- Mix in the chopped hard-boiled eggs, sliced celery, pickled onions, capers, parsley, and dill.
- Cover the salad and chill for at least 1 hour, or up to a day.
- Before serving, stir well and season to taste.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
300mg
Cholesterol
150mg
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