Salad ingredients:
· 3 tbsp extra virgin olive oil
· 3 tablespoons soy yogurt or Greek whole milk yogurt
· 1 ½ tbsp fresh lemon juice
· 1 tsp Dijon mustard
· 1 tsp honey
· 1 garlic clove, grated
· ½ tsp sea salt
· Freshly ground black pepper
· small cauliflower florets, from about 1 medium-sized cauliflower
· 3 hard-boiled eggs, roughly chopped
· 2 stalks of celery, cut into thin slices
· ½ cup pickled red onions (see post above for recipe)
· 1 ½ tbsp pickled capers
· 1 tbsp chopped fresh parsley
· 1 tbsp chopped fresh dill
Preparation of salad:
1. In a large bowl, stir together the olive oil, yogurt, lemon juice, mustard, honey, garlic, salt and a few pinches of pepper 🥄.
2. Add the cauliflower and stir, then add the eggs, celery, pickled onions, capers, parsley and dill and stir again 🥗. Cover and refrigerate for at least 1 hour and up to a day ❄️.
3. Stir well and season to taste before serving. 😋👌
Variation:
If you can't tolerate raw cabbage, you can steam the florets in a steamer basket in a saucepan for about 10 minutes 🥦♨️ and then let it cool ❄️before mixing with the remaining ingredients.
