I love having easy salad recipes in my back pocket, so I can fit as many veggies as possible into my busy week. This one is perfect to make on a Sunday and use throughout the week.
Finely chopping the cauliflower helps it absorb the tangy lime dressing, and adding toasted almonds gives a satisfying crunch. Fresh parsley, scallions, and mint add tons of phytonutrients and flavor in every bite. To top it off, I added a few dried apricots for just enough of a sweet touch to counter the savory garlic and herbs.
This salad is great paired with some hardboiled eggs, grilled chicken, or my Minute Steak that I featured last week. I know this will be a recipe you come back to again and again.
Wishing you health and happiness,
Mark Hyman, MD
- ⅓ cup raw slivered almonds
- 2 small heads cauliflower, finely chopped (about 8 cups)
- 1 bunch parsley, stemmed and finely chopped
- 1 bunch scallions, thinly sliced, white and green parts
- ⅓ cup fresh mint leaves, torn
- ½ jalapeño or serrano pepper, thinly sliced (optional)
- 6 dried apricots, unsweetened, thinly sliced
- ⅓ cup fresh lime juice
- 2 garlic cloves, microplaned
- ¾ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ⅓ cup extra virgin olive oil
1. Preheat the oven to 300°F. Place almonds on a baking sheet and bake for 5 minutes. Remove from the oven and set aside to cool.
2. In a large mixing bowl, add the finely chopped cauliflower, parsley, scallions, mint, jalapeño (if using), and apricots.
3. Make the dressing by whisking together the lime juice, garlic, salt, pepper, and olive oil in a small bowl or by shaking in a jar until emulsified.
4. Before serving, add the roasted almonds to the cauliflower salad and pour dressing over, then toss to combine.
Nutritional analysis per serving: Calories: 218, Total Fat: 15g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 336mg, Carbohydrates: 17g, Fiber: 6g, Sugars: 9g, Protein: 6g, Net Carbs: 11g