This salad is an excellent source of vitamin C, folic acid, and vitamin K.
Ingredients needed:
- 1 small head of cauliflower (or a few florets)
- 1 chopped avocado
- ½ cup raisins
- 1 pomegranate
- 2/3 cup almonds
- 1 handful of fresh mint leaves
- 1 handful parsley
- ½ red onion
About the dressing:
- 4 tablespoons olive oil
- Juice and zest of 1 lemon
- 1 large crushed clove of garlic
- 1 teaspoon sea salt
- Pepper to taste
Method of preparation:
- Toast the almonds in a pan over low heat and stir regularly for five minutes until they are golden brown and crispy.
- Let them cool, then cut them into larger pieces.
- Boil the cauliflower until it is completely tender (to the point where it starts to fall apart).
- Finely chop the cauliflower (like crumbs) and place it in a deep bowl along with the rest of the ingredients, including the dressing.
- Sprinkle with pomegranate seeds and avocado – don't mix it so it gets too mashed.
