Detoxifying Greek Salad with Kale & Cauliflower "Feta"
This vegan detoxifying Greek salad with kale & cauliflower feta packs some major nutritional oomph. Chopped dino kale, cherry tomatoes, cucumbers, red onion, kalamata olives, and pine nuts are tossed in a tangy vinaigrette and topped with "feta" cheese. The "feta" is made by grating cauliflower and marinating it in a mixture of olive oil, lemon juice, and salt. The result lends a salty-tangy flavor that is comparable to feta cheese yet light and detoxifying.
Servings: 2
Ingredients
- ⅓ head of cauliflower
- 1 tablespoon fresh lemon juice
- ½ tablespoon olive oil
- ⅛ teaspoon sea salt
- 1 bunch lacinto or dino kale, stemmed and roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup red onion, thinly sliced and quartered
- ⅓ cup kalamata olives, pitted and halved
- 2 tablespoons pine nuts
- 1 recipe Simple Greek Dressing (see below)
Instructions
- Grate the cauliflower using a hand grater or a food processor. Transfer the grated cauliflower to a bowl. Whisk together the olive oil, lemon juice, and sea salt. Pour the mixture over the cauliflower and toss to coat. Refrigerate and allow the cauliflower marinate for at least 10 minutes.
- Add the kale, cherry tomatoes, cucumber, red onion, olives, and pine nuts to a large bowl. Pour the dressing (see recipe below) over top, toss to coat, and divide the salad between two serving bowls.
- Sprinkle the cauliflower "feta" over top and serve.