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Nutrition Facts
Serving Size 1 (197g) Recipe makes 6 servings
Calories 156
Calories from Fat 94		(60%)
Amount Per Serving		%DV
	Total Fat 10.5g	16%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 217mg		9%
Potassium 698mg		19%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 7.6g	30%
	Sugars 5.3g
Protein 3.6g		7%
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Marinated Avocado Cauliflower Delight

Recipe #350034 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #962323
Jan 16, 2009

Being a person who tends to make do with what I have on hand, I came up with a new twist on a cauliflower salad the other night. My inspiration? Coop day is coming around again in a few days, and I had a head of cauliflower and several avocadoes I needed to use. Though I enjoyed the tartness of the salad, I also thought it would be good with a bit of sweetener to make it a sweet/sour dish. I used onions and tomatoes from my organic coop which I had dehydrated myself, which was fun. As my husband and I are experimenting with vegetarian and vegan meals, we simply had this salad by itself for supper.

SERVES 6 -8 , 5 -6 cups (change servings and units)

Ingredients

1 head cauliflower, medium to large
1/2 cup fat-free mayonnaise
1/4 cup apple cider vinegar
2 avocados
2 tablespoons dried onions
2-4 tablespoons sun-dried tomatoes
1/4 teaspoon sea salt (optional)
1/4 teaspoon pepper (optional)

Directions

1
Wash and core head of cauliflower and cut it into bite size chunks. Place in large salad bowl.
2
Slice avocadoes in half, removing pits. Use a paring knife to score each half into small pieces, and then scoop out with a teaspoon. Add to salad bowl.
3
Crumble the dried onions and tomatoes into the salad bowl.
4
In a small bowl, blend together the nonfat mayonnaise and the apple cider vinegar. Pour over the salad.
5
Salt and pepper to taste.