Basil Cucumber Cauliflower Salad

The raw cauliflower finely chopped in the food processor makes for a terrific texture to this light, refreshing summer salad. Along with the lemon-hummus dressing, this salad will impress – without the leafy greens.

INGREDIENTS

  • 1 english cucumber – halved and quarteredlemon-hummus-dressing2
  • 1/3 head of cauliflower (~2 cups roughly chopped)
  • 1/2 medium red onion – diced
  • 1/4 cup fresh basil – chopped

CREAMY LEMON DRESSING

  • 2 tbsp. fresh lemon juice (~1 lemon)
  • 2 tbsp. plain humus
  • 1 tsp. pure honey or agave
  • 1 tsp. Dijon mustard
  • 1 pinch of salt – to taste
  1. In a food processor, add chopped cauliflower and process until finely chopped.
  2. Transfer cauliflower to a large bowl. Add the cucumber, red onion and basil. Mix until combined.
  3. Prepare the dressing by whisking all ingredients together in a small bowl and drizzle over the salad.
  4. Toss and serve. Optional add-ins: diced grilled chicken, chickpeas, avocado or sunflower seeds for more protein
  5. CHEF’S NOTES
    Store in the refrigerator, covered, for up to 2 days but is best eaten after just a few hours, otherwise it might get watery.