This salad is a beautiful raw plate thats loaded with flavour. It's filling, rich and delicious. The "riced" cauliflower provides a crunchy fresh base with a flavour that's mild enough to be transformed by a lemon, garlic, olive oil and maple syrup dressing.
Edamame beans, avocado, slivers of raw zucchini, capers and loads of fresh herbs combine brilliantly. This is AMAZING alongside roasted salmon.
This makes a lovely work lunch. If packing up to eat later, take the dressing separately and dress just before serving.
1/2 a cauliflower - "blitzed in a food processor until you have a rice like consistency
1 ripe but firm avocado - chopped into chunks and tossed with the juice of 1 lemon
1/4 telegraph cucumber - finely diced (or whatever size you prefer)
1 zucchini - sliced into wafer thin slices
1 cup shelled edamame beans
1 spring opinion - finely chopped
1 large handful dill - roughly chopped
handful basil - finely chopped
1 Tbsp capers
2 cloves garlic - finely chopped
3 Tbsp olive oil
juice of 1 lemon
1 heaped tsp brown sugar or maple syrup
salt, pepper & chilli flakes - to taste
Combine all salad ingredients in a large bowl and mix.
Whisk together the dressing ingredients.
Pour dressing over the salad and stir gently to combine.
Season generously with salt and pepper. Add chilli flakes to suit your taste.
Garnish the top of the salad with extra herbs and a gentle shake of chilli flakes.
Serve within half an hour of dressing for ideal results.