Mediterranean Cauliflower Salad
This crunchy Mediterranean Cauliflower Salad combines raw vegetables and herbs with a zesty dressing in this unique vegan recipe.
Servings: 4
Calories: 188kcal
Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- 1½ Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- salt and pepper to taste
For the salad:
- 4 cups cauliflower chopped into small pieces (about 1 medium cauliflower)
- 1 cup cucumber diced
- 1 cup cherry tomatoes quartered
- ½ cup Kalamata olives sliced
- ¼ cup red onion diced
- ¼ cup fresh parsley chopped
Instructions
- Add the dressing ingredients to a small jar with a lid and shake well to combine. Pour the dressing in the bottom of a large salad bowl. Alternatively, add the dressing ingredients directly to the bowl and whisk to combine.¼ cup extra virgin olive oil, 2 teaspoons Dijon mustard, 1½ Tablespoons red wine vinegar, salt and pepper
- Add the cauliflower to the salad bowl and toss well to coat with the dressing.4 cups cauliflower
- Then add the remaining salad ingredients to the bowl.1 cup cucumber, 1 cup cherry tomatoes, ½ cup Kalamata olives, ¼ cup red onion, ¼ cup fresh parsley
- Toss everything together and serve.
Notes
Leftover cauliflower salad can be refrigerated in an airtight container for 2 to 3 days. However, I prefer to eat it on the day it's made when it has the most flavor and crunch. On the following days, you may want to add a little additional Dijon mustard and/or vinegar to refresh it.
Nutrition
Calories: 188kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 329mg | Potassium: 474mg | Fiber: 3g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 64mg | Calcium: 49mg | Iron: 1mg
