Raw cauliflower salad

This salad was surprisingly crunchy and flavorful. A keeper. By no means am I a raw food fanatic, but I do think we can benefit tremendously from eating more minimally  processed foods. This is an easy way. I made this salad the first time while staying at a Summer cottage up North in Denmark, where blue is the theme color – and I mean blue all over except for the walls and floors. It’s amazing what a person can get used to. Thanks to Claus Meyer for his Almanak and inspiration. I have adapted the salad quite a bit and made it several times since. Now you can make it too…

  •  1 medium sized head of cauliflower
  • 2-3 tbsps olive oil
  • Juice and zest from 1/2 lemon
  • 1/4 cup / 60 ml toasted roughly chopped almonds
  •  1/4 cup / 60 ml dried cherries
  • 1/4 cup / 60 ml chopped fresh parsley
  • Salt & pepper
  1. Remove the stem and cut the cauliflower into small bites. You decide how rustic or fine you like it.
  2. Then simply assemble the salad with the chopped almonds, cherries and parsley.
  3.  Pour the olive oil straight onto the salad, then add zest and squeeze the lemon. Give it a good stir.
  4. Season with salt & pepper. Taste, serve, enjoy.
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4 Responses to Raw cauliflower salad

  1. Angela Reed says:

    This sounds so much better than just dipping it into a ranch dressing. I’ll have to try it! You always can make it simple and taste so much better. Love it!

  2. I thank you my loyal supporter ;) I hope you like it as much as I did!

  3. Angela says:

    This was a hit except for Michael of course, my picky eater!! Ingrid liked it too. :-)

  4. Love to hear that! 6 out of 7 – that is definitely a hit :-)

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