Description
A vibrant and refreshing salad featuring tender cauliflower, briny olives, tangy capers, and a zesty lemon vinaigrette.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1/2 cup green olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 1/4 cup red onion, thinly sliced
- 1 lemon, juiced
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the cauliflower: Steam or boil the cauliflower florets until tender but still crisp, about 5 minutes. Drain and let cool.
- Mix the salad ingredients: In a large bowl, combine the cooled cauliflower, sliced olives, capers, and red onion. Mix gently.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Combine and toss: Pour the dressing over the salad mixture and toss until everything is coated.
- Garnish: Sprinkle with fresh parsley before serving.
- Serve: Enjoy chilled or at room temperature. Refrigerate for a few hours for enhanced flavor.
Notes
This salad can be made a day ahead for better flavor. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg