May 30, 2020
Cauliflower Salad with Kalamata Olives, Sun-Dried Tomatoes, and Parsley
This no-cook side salad is full of flavor and completely customizable. Use your favorite herbs. A few toasted nuts would be a wonderful addition. Use any cheese you like or omit entirely to make this dairy-free. You could even chop some salami and add it in for another variation.
Servings: 4
Calories: 224kcal
Ingredients
- 2 cups cauliflower riced
- 1/2 cup Kalamata olives pitted, chopped
- 1/2 cup sun-dried tomatoes omit for nightshade-free
- 1/3 cup Italian parsley chopped
- 1/3 cup green onions sliced thin
- 1/3 cup feta, or goat cheese crumbled, omit for dairy-free
- 1/4 cup olive oil
- 1-2 tablespoons lemon juice or other vinegar of choice
- salt and pepper to taste
Instructions
- Combine all ingredients in a bowl and stir to mix evenly. Taste and adjust with salt and pepper to taste, adding more lemon if needed.
Nutrition Facts
Cauliflower Salad with Kalamata Olives, Sun-Dried Tomatoes, and Parsley
Amount per Serving
Calories
224
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Cholesterol
11
mg
4
%
Sodium
458
mg
20
%
Potassium
415
mg
12
%
Carbohydrates
8
g
3
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
800
IU
16
%
Vitamin C
48
mg
58
%
Calcium
101
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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