Cauliflower Salad Recipe
Cauliflower Salad with creamy avocado pesto, sweet cherry tomatoes, and spicy arugula is about to become your go-to recipe to bring to a picnic or serve on the deck with dinner. The flavors are bright and fresh and so delicious!
Ingredients
Cauliflower Salad
- 1 large head of cauliflower, chopped
- 1 pint cherry tomatoes, cut in half
- 1 ounce baby arugula
- ¼ cup minced red onion
- ¼ cup chopped toasted almonds
Avocado Pesto
- 1 cup basil
- ¼ cup olive oil
- ¼ cup toasted cashews
- 1 teaspoon salt
- Juice from 1 ½ lemons
- 1 clove garlic, minced
- 1 ripe avocado
Instructions
- Add the cauliflower pieces to a medium-sized pot an add an inch of water. Bring the pot to a boil over high heat, cover the pot, and steam for 3-5 minutes, depending on how soft you like your cauliflower. Drain the water from the pot and, if serving cold, run cold water over the cauliflower until it is cold.1 large head of cauliflower
- Add the basil, olive oil, cashews, salt, lemon juice, and garlic to your blender and blend on high until mostly smooth. Add the avocado and ½ cup of water and blend once more for a few seconds. If the pesto is too thick to pour, add a little more water.1 cup basil, ¼ cup olive oil, ¼ cup toasted cashews, 1 teaspoon salt, Juice from 1 ½ lemons, 1 clove garlic, 1 ripe avocado
- Add the steamed cauliflower, cherry tomatoes, arugula, red onion, and almonds to a large bowl, pour the avocado pesto over the top, and toss to coat.1 pint cherry tomatoes, 1 ounce baby arugula, ¼ cup minced red onion, ¼ cup chopped toasted almonds
Serving: 1 serving = ⅙ of the recipe, Calories: 246kcal, Carbohydrates: 17g, Protein: 6g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 443mg, Potassium: 872mg, Fiber: 7g, Sugar: 6g, Vitamin A: 758IU, Vitamin C: 95mg, Calcium: 75mg, Iron: 2mg