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5 from 1 vote

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.
Course Salad, Side Dish
Cuisine Mediterranean
Keyword cauliflower, dairy-free, easy, egg-free, mediterranean, nightshade-free, no-cook, nut-free, salad, side, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 224kcal
Author Jenny Ross

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

Calories: 224kcal | Carbohydrates: 8g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 458mg | Potassium: 415mg | Fiber: 3g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 1mg