Loaded Cauliflower Salad
Ingredients
The salad
-
1
large head
cauliflower, cut into bite size florets
-
4
small
carrots, peeled and sliced fairly thickly
-
2
ribs
celery, sliced
-
1
large
red apple, peel on, diced
-
1
cup
chopped raw almonds, toasted
-
½
cup
organic raisins
-
¼
cup
chopped parsley
The dressing
-
2
cloves
garlic, minced
-
2
limes
juice, about ¼ cup
-
½
cup
extra-virgin olive oil
-
2
tbsp
Dijon mustard
-
1
tbsp
white wine vinegar
-
2
tbsp
pure maple syrup
-
½
tsp
Himalayan salt
-
½
tsp
freshly ground black pepper
-
1
tbsp
fresh thyme, chopped
Instructions
- Steam the cauliflower and carrots until tender but still slightly crunchy, then plunge them in ice water to stop cooking.
- Drain the cooled vegetables well and transfer them to a large mixing bowl.
- Add the celery, diced apple, toasted almonds, raisins, and parsley to the bowl.
- In a separate bowl, whisk together the dressing ingredients until emulsified.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for a few hours to enhance flavors.
Nutrition Facts (estimated)
Servings
6
Calories
416
Total fat
31g
Total carbohydrates
34g
Total protein
8g
Sodium
325mg
Cholesterol
0mg
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