Name: Kitchen Sink Broccoli Cauliflower Salad
Ingredients: 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; 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

Kitchen Sink Broccoli Cauliflower Salad

Author: Melissa Mayo

Ingredients

Scale

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

Find it online: https://melissamayo.com/recipe/kitchen-sink-broccoli-cauliflower-salad/