Green Herb & Apricot Cauliflower Salad

Ingredients

Salad

• ⅓ cup raw slivered almonds
• 2 small heads cauliflower, finely chopped (about 8 cups)
• 1 bunch parsley, stemmed and finely chopped
• 1 bunch scallions, thinly sliced, white and green parts
• ⅓ cup fresh mint leaves, torn
• ½ jalapeño or serrano pepper, thinly sliced (optional)
• 6 dried apricots, unsweetened, thinly sliced

Dressing

• ⅓ cup fresh lime juice
• 2 garlic cloves, microplaned
• ¾ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• ⅓ cup extra virgin olive oil

Method

Step 1

Preheat the oven to 300°F. Place almonds on a baking sheet and bake for 5 minutes. Remove from the oven and set aside to cool.

Step 2

In a large mixing bowl, add the finely chopped cauliflower, parsley, scallions, mint, jalapeño (if using), and apricots.

Step 3

Make the dressing by whisking together the lime juice, garlic, salt, pepper, and olive oil in a small bowl or by shaking in a jar until emulsified.

Step 4

Before serving, add the roasted almonds to the cauliflower salad and pour dressing over, then toss to combine.

Nutritional Information

Nutritional analysis per serving: Calories: 218, Total Fat: 15g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 336mg, Carbohydrates: 17g, Fiber: 6g, Sugars: 9g, Protein: 6g, Net Carbs: 11g