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Cauliflower Salad with Creamy Herb Dressing

How many of you are fans of good old ranch dressing? ¬†Ranch is engrained in our culture like cheeseburgers and ice cream, but it’s horrible for us ūüôĀ ¬†Have you ever read the label on the Hidden Valley bottle…disgusting! ¬†If you’re having a hard time giving up your store bought dressings, this recipe is for you. ¬†Along with the delicious fresh herby dressing, you also get my easy recipe for a fresh and light cauliflower salad. ¬†I love this for an make ahead lunch or a dinner side. ¬†Adding in plant based protein along with the greek yogurt makes this a balanced meal in a bowl for my plant-based eaters!

Cauliflower Salad with Creamy Herb Dressing 

Serves 4-6 



1 cup organic greek yogurt

5 T. olive oil

1 garlic cloves, minced

2 T. freshly squeezed lemon juice

1 T. red wine vinegar

1 T. coconut nectar

1 ¬Ĺ tsp. fine grain sea salt

freshly ground pepper, to taste

use leftover herbs from salad to mix into dressing


2 medium, Persian cucumbers, medium diced

one 12-ounce head of cauliflower, trimmed into tiny florets

1 small shallot, small dice or brunoise

1 cup cooked kidney beans

8 ounces button mushrooms, quartered

1 bunch radishes, trimmed and thinly sliced

1 jalape√Īos, seeded and sliced thinly

¬ľ cup sunflower seeds, lightly toasted

leaves from ¬Ĺ bunch each fresh dill, flat-leaf parsley, and marjoram.


In a blender or bowl combine all ingredients for dressing. Whisk or blend, reserve/refrigerate.

In a separate bowl, combine all prepped vegetables and add herbs. Toss the vegetables with the dressing to your liking and serve.



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