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 🙁  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 

Ingredients:

Dressings:

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 ½ tsp. fine grain sea salt

freshly ground pepper, to taste

use leftover herbs from salad to mix into dressing

Salad:

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 jalapeĂąos, seeded and sliced thinly

Âź cup sunflower seeds, lightly toasted

leaves from ½ bunch each fresh dill, flat-leaf parsley, and marjoram.

Directions: 

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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