Lemony Cauliflower Salad


The recent heatwave has finally broke, and we woke up this morning too much cooler temperatures. I don’t know about you, but when the temperatures soar, I am just not hungry for large meals. During the hot days of summer, nothing is more satisfying to me than a big crunchy salad. During the summer I tend to make a lot more main course salads full of whole grains and colorful raw vegetables. I also like to create tasty side salads to pair with grilled meat or poultry during the summer. This salad is an example of one of my easy raw salads that I enjoy.

By using the food processor to rice the cauliflower you can pull this salad together in just a few minutes but you also could chop the cauliflower by hand if you prefer. The dressing is lots of lemon, a little Dijon mustard, and extra virgin olive oil, while golden raisins add a sweetness and toasted almonds add some crunch. This salad keeps well in the refrigerator for a couple of days.

Buon Appetito!
Deborah Mele 2019

Lemony Cauliflower Salad

Lemony Cauliflower Salad

Yield: Serves 4-6
Prep Time: 15 minutes
Total Time: 15 minutes

A lemon flavored salad using riced raw cauliflower that pairs well with grilled meat or poultry.

Ingredients

  • 1 Head of Cauliflower, Finely Chopped (About 3 Cups - See Notes Above)
  • 2 Celery Stalks, Diced
  • 1/4 Cup Extra Virgin Olive Oil
  • Zest of 1 Lemon
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Dijon Mustard
  • 2 Garlic Cloves, Minced
  • Salt & Pepper
  • 1/4 Cup Golden Raisins
  • 1/4 Cup Lightly Toasted Sliced Almonds
  • 4 Green Onions, Chopped
  • 1/4 Cup Chopped Fresh Herbs (Parsley, Basil, Mint)

Instructions

  1. In a small bowl, whisk together the olive oil, lemon juice and zest, Dijon mustard, garlic, salt, & pepper.
  2. In another bowl, toss together the cauliflower, celery, raisins, almonds, onions, and herbs.
  3. Pour the dressing over the salad and toss again.
  4. Taste, and adjust seasonings as needed.
  5. Store in the refrigerator until ready to serve.
Nutrition Information:
Yield: 6 Serving Size: 1/2 cup
Amount Per Serving: Calories: 161 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 100mg Carbohydrates: 13g Fiber: 4g Sugar: 7g Protein: 3g