Cauliflower Salad With Basil And Parsley
This beautiful salad is made of cauliflower, basil, parsley, olive oil and lime juice. Can you imagine an easier way to get a fantastic salad and a great variation of cauliflower? You can use other herbs as well and change the amount. I both slice/chop the cauliflower with a sharp knife and also using a mandolin.
Cauliflower is one of the best sources for getting enough fibres in your LCHF food. I love cauliflower and I use it for many dishes. You can store the cauliflower salad 1-2 days, and after that the cauliflower seems quite tired. An air-tight container is preferable.
How To Do This Cauliflower Salad
Serves 2-3 persons
400 g washed cauliflower
1/2 cup of chopped parsley
1/2 cup chopped basil
Juice of 2-3 organic lime fruits (the organic grown are more juicy)
1/4 cup of olive oil, maybe a little more
Freshly ground pepper
In the picture on your right you will see I just startet chopping the washed cauliflower from one end to the other. Don’t bother to divide the cauliflower into nice shapes.
I like when the cauliflower is finely chopped like the smallest pieces, but you can choose that yourself.
- Put the chopped cauliflower in a bowl
- Add the lime juice (lemon juice will work out too) and stir
- Add the olive oil and the salt and pepper, and stir again.
Leave the salad for an hour to rest. Stir again and serve. Voila! This is your lovely salad! I have this salad both for my dinners and for breakfast next day. This is why I love leftovers.