Crunchy raw “eco” salad from cauliflower and other goodies
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ingredients
1 pk smaller cauliflower 1 pk red apple 1 pk smaller carrot 1 pk avocado pk pistachios pk iceberg lettuce 1 tbsp parsley
Salad dressing
1 pk smaller cauliflower 1 pk red apple 1 pk smaller carrot 1 pk avocado pk pistachios pk iceberg lettuce 1 tbsp parsley/h3> 1 tbsp honey 1 tbsp rapeseed oil nativ pk salt pk water pk turmeric
progress
Increasingly, the term “eco-cooking”, or efficient eating, is starting to be coined in our kitchen. In the course of meal preparation, we sometimes have leftover bites of root Vegetable Recipes, or a piece of apple, half an avocado, and so on. So we are looking for a use for it, because waste is not our goal, and we are teaching our children to be thrifty and humble with their food. If there’s anything left over, my husband will sometimes blend the ingredients into a smoothie at his fancy, but I don’t really like smoothies lately, it’s more like my body is asking for the juices . But I got a real craving for something crunchy and healthy. It’s snowing outside, frost on the windows, the baby is playing and I had just enough time to chop up the leftovers from the kids and the cauliflower for a few minutes. Linda left half an apple, half a carrot from her snack – as if she was feeding her cuddly Spachtosh – a bunny, and of course she was expecting to eat it too. So I had to simulate that the bunny ate it all, after all that’s what good kids do and I expected it to be an inspiration for Linda . I broke up the cauliflower florets, because eating it raw even with the florets still causes a slight bloating. The tuber ended up in the soup . And the florets chopped finely in a bowl and waited for company. So let’s get to it, because this salad is worth enriching your kitchen as a side dish or as a main dish to freshen up your day.
1.
Mix everything together for the dressing and throw in a pinch of turmeric if you can handle the taste.
2.
Wash the cauliflower and separate the florets from the florets, you can cut into smaller pieces. Grate the carrot and apple on a slicer and mix into the cauliflower along with the shredded iceberg lettuce.
3.
Toss everything together with the vinaigrette and parsley.
4.
Serve on a platter with sliced, cleaned and soft avocado. Sprinkled with crushed pistachios tastes really delicious .
5.
TIP: I had some left over from the salad and put it in the fridge without the avocado in a sealed container. It was much tastier the next day, drenched in dressing. It ended up in a savory flatbread as a crunchy filling.
