Description
A refreshing cauliflower salad featuring a creamy lemon dressing, hard-boiled eggs, and fresh herbs.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons whole milk Greek yogurt
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- 4 cups small cauliflower florets (from about 1 medium cauliflower, 1½ pounds)
- 3 hard-boiled eggs, chopped
- 2 celery stalks, thinly sliced
- Heaping ½ cup pickled red onions
- 1½ tablespoons capers
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
Instructions
- In a large bowl, whisk together the extra-virgin olive oil, whole milk Greek yogurt, fresh lemon juice, Dijon mustard, honey, grated garlic, sea salt, and several grinds of black pepper until smooth and well combined.
- Add the small cauliflower florets to the bowl with the dressing and stir to coat them evenly.
- Incorporate the chopped hard-boiled eggs, thinly sliced celery, pickled red onions, capers, chopped fresh parsley, and chopped fresh dill. Mix all the ingredients thoroughly.
- Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a good stir, taste, and adjust the seasoning if necessary. Enjoy the salad chilled.
Notes
- The salad can be chilled for up to a day before serving.
- Feel free to adjust the ingredients to your taste preferences.
- Use fresh herbs for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 130mg
Keywords: Cauliflower Salad, Healthy Salad, Vegetarian Salad