Cauliflower and Kidney Beans Salad


1 Cauliflower, cut into little florets, cooked and cooled
1 can Kidney Beans, drained and rinced

1/2 cup Sliced Black Olives, drained (you can use Green or Kalamata if you prefer)
1 Avocado, diced

2 Celeri Stalks, diced
1 small Red Onion, diced
1 Tomato, diced
1/2 Seedless Cucumber, diced
Fresh Parsley, as much or as little as you like, chopped
150g Feta Cheese, crumbled

Dried herbs, such as Oregano, Thyme, Basil, to taste (if you have fresh, that’s even better)
The juice of half a lemon
1 Garlic Clove, crushed
1 small thai (or chilli) pepper
2 tbsp Olive Oil
1 tbsp Cider Vinegar
1 tbsp Old Fashion or Dijon Mustard
Salt and Pepper to taste

– Start by mixing all the ingredients for the vinaigrette together in a bowl.
– In a separate bowl, mix all the ingredients for the salad.
– Incorporate the dressing and mix well.

You can make this salad a day in advance and keep it in the refrigerator. This will give all the flavours a chance to mix and your salad will only taste better! However, wait until you are ready to serve to add the avocado, as they tend to quickly turn black when exposed to air.

Serves 4

Nutritional Information (per serving)
Calories (cal):     389
Total Fat (g):      20.12
Sat. Fat (g):        7.320
Carbs (g):           39.47
Fiber (g):            16.405
Sugar (g):           9.650
Protein (g):         17.08
Sodium (mg):     1113.64
Chol. (mg):         33.38
Trans. Fat (g):     0.001


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