15 minutes
serves 4
For the salad:
3 cups grated cauliflower
1/2 cup finely diced carrot
1/2 cup finely diced red bell pepper
1/3 cup finely diced zucchini
1/4 cup minced flat-leaf parsley
For the dressing:
1 Tb + 2 tsp extra-virgin olive oil
1 Tb + 2 tsp fresh lime juice
2 tsp agave nectar
1 tsp grated ginger
1 tsp minced jalapeno pepper
1/4 tsp salt
1/4 tsp ground pepper
For the salad:
1. In a large bowl, stir together the cauliflower, carrot, red bell pepper, zucchini, and parsley.
2. Toss with the dressing. Serve.
For the dressing:
1. In a small bowl, whisk together the olive oil, lime juice, ginger, jalapeno, agave nectar, salt, and pepper.
Omit the jalapeno is you don't want the extra zing!
Dara Michalski