Description
A tasty, satisfying, raw salad of chopped vegetables, mint and lots of fresh parsley, all tossed together with lemon juice and olive oil.
Ingredients
Scale
- 1/2 head cauliflower (about 4 cups)
- 1 carrot chopped in a food processor into little pieces or shredded
- 1 cup fresh flat-leaf parsley leaves, tightly packed, chopped
- ½ cup fresh mint leaves, chopped
- 3 scallions, thinly sliced (about ½ cup)
- 1 cup cherry or grape tomatoes, quartered or halved
- 1 medium cucumber, peeled, seeds removed and diced (1 cup)
Instructions
- Cut the stems off the cauliflower. Process florets in a food processor or grate on the large holes of a grater until you get grain size pieces. Place into a large bowl.
- Process the carrots until you get tiny pieces or shred them on a grater.
- Transfer to a large bowl and add the parsley, mint, scallions, tomatoes and cucumber.
- In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and pepper. Pour the vinaigrette over the vegetables and toss. Let stand at least 15 minutes to blend the flavors. Serve cold or at room temperature.
- The salad keeps for one day in the refrigerator. If you want to keep it longer, only dress the amount you are ready to eat. Keep the rest of the vegetables separate from the dressing until ready to eat.
- Serve with Tahini Dressing
- Prep Time: 30
- Category: Paleo, Vegan, Gluten Free, Dairy Free, Seasonal
- Cuisine: Middle Eastern