Cauliflower and Orange Salad with a Lemony Dressing
very thinly sliced cauliflower
mandarin oranges, peeled and cut up
cooked quinoa per serving
sprouted watermelon or pumpkin seeds
fresh mint, finely chopped
fresh parsley, finely chopped
Juice from 1 lemon
Zest from 1/2 lemon
(can substitute with coconut milk)
To assemble the salads start with the arugula and spinach and then add the quinoa in a mound on each salad.
Add the cauliflower, then the carrots, the oranges and pomegranates, seeds and fresh herbs.
Drizzle the dressing over each salad.
For the dressing:
In a canning jar add the juice from the lemon, the zest and the whipping cream and avocado oil.
Place the lid on and shake until combined.
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