Cauliflower and Corn Salad

14 May

Cauliflower and Corn Salad the perfect recipe for National Salad Month!

2 Vegetables
1 Starch

1 cup chopped Cauliflower Florets
¼ cup Fresh Corn Kernels
½ medium Onion, minced
¼ cup Fresh Basil, cut in ribbons (or Parsley, roughly torn)
½ Lemon, zest and juice
½ Tbs. Extra Light Olive Oil
Salt-free Garlic Powder, to taste
Red Chili Pepper Flakes, to taste
Freshly Ground Black Pepper, to taste

Add the cauliflower florets to a food processor and pulse until they resemble a crumbly, rice-like texture. You can keep the cauliflower raw. But give it a taste and if you dislike the bite, steam it quickly. Transfer the cauliflower to a serving bowl and add the corn. Mix until combined.

Pour the lemon juice into a small mixing bowl, while whisking slowly add the olive oil. Add the fresh herbs, spices, and minced onion. Whisk until well combined. If not serving right away, refrigerate until ready to serve.

Note: For Freedom Meal Plan 5, 6 and 7 Only.

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