This Greek salad is a gluten-free twist on Middle Eastern tabbouleh dish.
A. Dressing:
ένας /énas/ 1. Combine the oil, lime juice, zest, and cumin in a bowl. Set aside.
B. Salad:
δύο /dyo/ 2. Grate cauliflower into large mixing bowl.
τρία /tría/ 3. Add cucumber, bell pepper, parsley, mint, cilantro, shallot and optiioal red pepper.
τέσσερα /téssera/ 4. Pour dressing overtop salad.
πέντε /pénte/ 5. Top with feta.
έξι /éxi/ 6. Serve immediately.
επτά /eptá/ 7. Refrigerate any leftovers.
Σαλάτα κουνουπιδιού με βότανα και ασβέστη (Greek)
/saláta kounoupidioú me vótana kai asvésti/
Serves 6
1/4 cup (60 ml) olive oil
3 Tbs. (45 ml) organic lime juice
1 tsp. (5 g) lime zest
1/2 tsp. (2,5 g) ground cumin
1/2 each organic: medium head cauliflower and English cucumber
1 diced organic red bell pepper
1 cup (9 g) each: parsley, mint, and cilantro leaves
1 minced organic shallot
1/4 cup (30 g) crumbled (dairy-free) feta cheese
optional: 1/4 tsp. (1,25 g) crushed red pepper flakes
ένας /énas/ 1. Combine the oil, lime juice, zest, and cumin in a bowl. Set aside.
B. Salad:
δύο /dyo/ 2. Grate cauliflower into large mixing bowl.
τρία /tría/ 3. Add cucumber, bell pepper, parsley, mint, cilantro, shallot and optiioal red pepper.
τέσσερα /téssera/ 4. Pour dressing overtop salad.
πέντε /pénte/ 5. Top with feta.
έξι /éxi/ 6. Serve immediately.
επτά /eptá/ 7. Refrigerate any leftovers.
Καλή όρεξη
/kalí órexi/
Bon appétit
