Cauliflower and Kale Tabbouleh Salad

Serves: 4

Time: 30 minutes

I have done a great many variations on this salad and it is always a winner, whether it is super simple just with herbs or packed to the nines with loads of ingredients the result is always scrumptious.

Leftovers

When just feeding two there is plenty of this salad for leftovers just take out what you want for lunch prior to adding the dressing.

What you'll need

1 large cauliflower

1 mixed bag of baby spinach and kale

1 bunch of curly parsley

1/2 a bunch of mint

1/4 cup of raw almonds

1/2 red onion

1 lebanese cucumber

2 avocados

From the Pantry

1/4 cup of apple cider vinegar

2 tablespoons of seeded mustard

olive oil

salt and pepper

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Prep and Cook

Prep Salad

Cut the cauliflower down into large florets then pulse in a food processor until it resembles a large crumb

Roughly chop almonds.

Peel and finely dice half a red onion.

Wash and finely chop the curly parsley and rip the mint leaves into 2 or 3 pieces depending on the size of the leaf (I often take the stem out of the larger leaves.

Chop cucumber and avocado up into a small dice.

Combine all together with the spinach and kale mix.

Make Dressing

In a small jar combine the apple cider vinegar and mustard with the olive oil and salt and pepper. Shake well to combine.

Plate it Pretty

Toss the salad ingredients together with the dressing and season to your liking (I find cauliflower can take a bit of salt)

Seve in a large salad bowl or platter.

Enjoy!

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Lunch tomorrow

Tomorrow’s lunch is exactly the same as lunch but you might want to save some of the salad before dressing for dinner so that it still has some good crunch when you are ready to eat it at lunchtime add the dressing.