Loaded salads are where it is at. Am I right?
Broccoli and cauliflower are Jade’s favorite veggies since she was a baby. But I’m tired of roasting, steaming, and stir-frying them.
I am beyond bored of the same old same old. So I’ve been experimenting with new ways to use them.
Lately, I haven’t been cooking them at all. I have been throwing them raw into my dishes.
Today I broke the heads into little florets to create this salad for dinner tonight. And I added whatever veggies I had in my fridge.
So it’s a great way to use up any veggies going bad. Add or leave out any ingredients and tweak this recipe to make it your own.
There is no right or wrong way to make this baby.
xxx MM
Kitchen Sink Broccoli Cauliflower Salad
Ingredients
FOR THE SALAD
- 1 head cauliflower – broken into very small florets
- 1 head broccoli– broken into very small florets
- ½ red onion – cut into ¼ inch dice
- 2 zucchini/baby marrow- cut into a 1/4 inch dice
- 10 multicolored mini peppers – cut into ¼ inch dice
- 1 fennel bulb – cut into ¼ inch dice
- 2 avocados – cut into slices
- Poppy seeds to garnish
FOR THE DRESSING
- 1/2 cup good olive oil
- 1/2 cup red wine vinegar
- 1 TBS Dijon mustard
- 3 TBS hummus or tahini
- Lots of coarse salt and black pepper
- Lots of dill
Instructions
Whisk the dressing together to combine. Set aside.
Break the cauliflower & broccoli into small florets and add to a large serving bowl. Cut the onion, fennel, and peppers into a ¼ inch dice and add.
Just before serving drizzle the salad with dressing and toss to coat. Scatter with avocado slices and garnish with some poppy seeds. Serve at room temperature.
SERVES 6-8
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