You know when you just really want something crunchy and fresh, but with all the goodness of healthy fats, creamy roasted cauliflower and zesty flavour? This salad, whilst supplying a huge range of live enzymes, vitamins and minerals also holds such a delicious combination of flavours. The slightly bitter radish, with the sweet snow peas, earthy beetroot, and savoury miso combined with the sharp apple cider vinegar and lemon. Quick, easy, healthy and delicious.
1 purple cauliflower (or 1/2 head of one white cauliflower)
3 tbsp extra virgin olive oil
2 tsp sea salt
2 beetroots, peeled
2 cups snowpeas, ends trimmed
1 avocado, sliced
5 radishes, sliced (mandolin or sharp knife)
2 cups kale
Juice of 2 lemons
2 cups baby spinach
1 cup alfalfa sprouts
3 tbsp apple cider vinegar
1/4 cup extra virgin olive oil
3 tbsp miso
Line a baking tray with and set oven to 200 degrees celsius.
Break cauliflower into florets and slice into bite size pieces. Place onto baking tray and drizzle with 2 tbsp olive oil and sea salt. Add roughly chopped beetroot and roast in oven for 30 minutes or until soft.
Meanwhile, roughly chop the cabbage and place in a bowl. Drizzle 1 tbsp olive oil and the lemon juice and using your hands, massage the kale until it is well broken down and shrunk in size to about 1/3rd smaller than what you started with. Mix in baby spinach, and arrange on platter.
Add snow peas, radish and avocado, and toss around. Place broccoli and beetroot on top.
Crack some salt and pepper on top and garnish with alfalfa.
Place all ingredients into blender, and blend until smooth. Drizzle over salad to serve.
Hope you enjoy x