Cauliflower & Dill Summer Salad
Growing up in Minnesota, my mom would make a cold wild rice & fresh dill salad on a hot summer day. Over the years I have changed her delicious recipe to fit my ketogenic lifestyle. Top this tasty salad with lemon pepper chicken, grilled steak, or shrimp for an easy high protein meal. It is dairy free and divine. Enjoy!!
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Cauliflower & Dill Salad a recipe by Kamp Tidbits
1 large fresh head of cauliflower, approximately 3 cups of chopped, & put in food processor and pulse until you get small pieces of “rice” cauliflower. This will make approximately 2 cups
2 Organic Frozen Cauliflower packs (I bought mine from Costco) Thawed, no need to cook.
1 jar of marinaded artichoke hearts (read ingredients to make sure there is no added sugar or maltodextrin), tough leaves removed and chopped. ***Save the marinade**
1 large fresh zucchini, chopped
1 small can of organic water chestnuts, chopped
1 small bunch of organic scallions, chopped
1 cup of fresh dill, chopped
½ cup of sliced kalamata olives
1 Tablespoon of Frontier CO-OP Organic Adobo Seasoning
1 Tablespoon of fresh lemon juice
Zest of one lemon
2 Tablespoons of Organic Apple Cider Vinegar
3 Tablespoons of Organic Dijon Mustard (read ingredients for no added sugar)
Sea Salt and Pepper to taste
Place cauliflower, marinated artichoke hearts, zucchini, scallions, fresh dill & kalamata olives in large bowl.
Mix in separate bowl the artichoke hearts marinade, lemon juice and zest, apple cider vinegar, Dijon mustard, adobo seasoning. Mix well and pour over cauliflower. Salt and pepper to taste.
Options: Top with tomatoes, grilled shrimp or steak, lemon pepper chicken, or fresh salmon.
Omit: Zucchini and substitute with hearts of palm
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