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Cauliflower Salad July — Homemade

Cauliflower Salad July — Homemade: A Summer Delight to Savor

A refreshing homemade cauliflower salad perfect for summer.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium cauliflower, cut into florets
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large pot, bring water to a boil. Add cauliflower florets and cook for 3-4 minutes until tender.
  2. Drain and rinse the cauliflower under cold water to stop cooking.
  3. In a large bowl, combine cauliflower, cherry tomatoes, red onion, cucumber, and parsley.
  4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  5. Pour the dressing over the salad and toss to combine.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Notes

  • Use fresh ingredients for the best flavor.
  • Add feta cheese for extra taste.
  • Store leftovers in an airtight container in the fridge.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Boiling and mixing
  • Cuisine: Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 3g
  • Sodium: 50mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Cauliflower Salad, Homemade, Summer Salad