Cauliflower Salad with Vegetables
This fresh salad adds gorgeous color to your plate. The flavors of all the vegetables in this salad are so wonderful on their own that all you need to dress this salad is a touch of olive oil and fresh lime.
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 60 |
| Fat: | 2 g |
| Carbohydrates: | 8 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 1 cup 1 cup 1 cup Carrots
- 1 cup 1 cup 1 cup Tomato, Cherry
- 1 cup 1 cup 1 cup Cucumber
- 1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
- 1/2 head 1/2 head 1/2 head Cauliflower
- 1/2 cup 1/2 cup 1/2 cup Red Bell Pepper
- 1/2 cup 1/2 cup 1/2 cup Yellow Bell Pepper
- 2 whole 2 whole 2 whole Green Onion
- 2 Tbsp 2 Tbsp 2 Tbsp Parsley, chopped
- 3 whole 3 whole 3 whole Radish
- 1 whole 1 whole 1 whole Lime, juice
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Grate cauliflower.
- Place in a bowl, and microwave for 45 seconds on high.
- Rinse all vegetables, and cut into 1/2-inch chunks.
- Add chopped vegetables to grated cauliflower.
- Add in parsley, and stir.
- Drizzle 1 tablespoon of olive oil, and squeeze the juice of 1 lime over salad.
- Toss to mix and serve.
Add a Note
My Notes:
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I doubled the recipe for a giant batch. Microwaving helped the too-crunchy cauliflower become a very neutral background flavor for the rest of the veggies. I used probably quadruple the olive oil and zested the lime before juicing. Great for veggie lovers. I love recipes like this that are flexible to what you have on hand in the fridge. Tasted great the next day. One more thing, we added some walnuts, maybe 1/2 cup.