This salad uses cauliflower rather than a grain or rice to create a substantial salad that can be eaten on its own or added to a buffet table of other salads. It's best not made the night before as cauliflower when cut and left produces a sulphur smell. If you do store in the fridge make sure it's got a lid on!
1 large beetroot
1 large carrot
1/2 red onion
large handful of parsley
small handful of mint
extra virgin olive oil
apple cider vinegar
salt and pepper
- Place the cauliflower florets in a food processor and blitz until the cauliflower resembles rice
- Remove the cauliflower to a large salad bowl
- Place the grating attachment on the food processor and grate the beetroot, carrot and red onion
- Add the grated beetroot, carrot and onion to the salad bowl
- Shred the parsley and mint and add to the bowl.
- Chop the almonds and add these to the salad.
- Add 6 tablespoons of olive oil to 2 tablespoons of apple cider vinegar and mix together
- Add the dressing to the salad and mix well
The Health Boost Tip
Being grain free this salad is perfect for those following a gluten free or paleo diet.
Cruciferous vegetables, such as cauliflower, contain the highest concentration of sulphur-containing phytonutrients. A healthy diet is one rich in cruciferous vegetables.