Description
This Spring Detox Cauliflower Salad is a fresh, nutrient-packed dish perfect for revitalizing your body. Made with raw cauliflower, crunchy veggies, fresh herbs, and a lemony vinaigrette, it’s low-carb, vegan, and bursting with spring flavors—ideal for a light lunch or a healthy side.
Ingredients
Units
Scale
- :
- 1 medium head cauliflower, grated or processed into “rice”
- 1 cup finely chopped kale
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 green onions, thinly sliced
- 1/4 cup sunflower seeds or pumpkin seeds
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- :
- Wash and prepare all vegetables. Use a food processor or grater to turn cauliflower into rice-sized pieces.
- In a large bowl, combine cauliflower rice, kale, carrots, radishes, parsley, mint, and green onions.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Sprinkle sunflower seeds on top.
- Chill for 10–15 minutes to allow flavors to meld before serving.
Notes
- :
- Add diced avocado or chickpeas for extra creaminess and protein. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
