This salad is so quick and easy to make. You can hand grate the cauliflower or use the grating blade on a food processor. The flavours intensify the next day so it's perfect for leftovers.
I like this salad because it doesn't contain wheat, which causes a lot of intenstinal issues for some people who have coelic disease or find they're senstive to gluten. There's also a lot of veggies packed into one serve of the salad which is great for increasing fibre and vitamins, while filling up on foods that are low in calories. The extra virgin olive oil also has proven benefits for heart health.
Ingredients
1/2 head of cauliflower, grated to resemble cracked wheat
4 ripe tomatoes, chopped
1/2 cup chopped flat-leaf parsley
2 spring onions, sliced
2 tablespoons mint, chopped (optional)
1 lemon, juiced
3 tablespoons extra virgin olive oil
2 equal tablets or 2 teaspoons of an intense sweetener (if you use stevia, use 1 teaspoon)
salt and pepper to taste
Method
In a bowl, mix together the cauliflower, tomatoes, parsley,
spring onion and the mint if you are adding it.
In a glass jar, add the lemon juice, olive oil, equal tablets and salt
& pepper. Screw the lid on tightly
and shake until the dressing thickens slightly.
Toss the dressing through the salad and transfer to a clean bowl to
serve.
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