This is an absolutely magical salad. The flavors combine for pure perfection.
1 small head cauliflower
1 can chickpeas (2c, if you’re cooking your own)
1 medium red apple
lots of parsley and mint
2T grainy mustard
1/4c olive oil
juice & zest of 1 lime (about 2T juice)
2 firm avocados
Makes 4 servings.
344 calories + 11g protein (assuming half an avocado + 1c cauliflower per serving)
Dressing: 50 calories per tablespoon (recipe should make 12 tablespoons, or 1-1/2 cups of dressing)
Chop your cauliflower into tiny little micro florets, about the size of a chickpea. You want about 4 cups.
Core your apple and slice it into the thinnest possible slices. Chop the slices a little bit so the pieces aren’t so big.
Slice the shallot as thinly as possible. (To remove some of its bite, soak it in cold water for a few minutes)
Chop your parsley and mint. You want at least a 1/2 cup of each.
Combine all of these together with your chickpeas in a large Tupperware container.
Combine everything else (except the avocado) in a cruet to make the dressing.
To serve your salad, measure out a scant 2 cups of the cauliflower and herb mixture, then toss with 2-3 tablespoons of dressing. Stir in half an avocado, cut into chunks, and enjoy!