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
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
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 jalapeños, seeded and sliced thinly
¼ cup sunflower seeds, lightly toasted
leaves from ½ 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.