Ingredients

The following ingredients have 6 Servings
  • 1 large head cauliflower (cut into bite size florets)
  • 4 small carrots (peeled and sliced fairly thickly (about 1/4" thick))
  • 2 celery ribs (sliced)
  • 1 large red apple (peel on, diced)
  • 1 cup chopped raw almonds (toasted)
  • 1/2 cup organic raisins
  • 1/4 cup chopped parsley
  • 2 cloves garlic (minced)
  • the juice of 2 limes (about 1/4 cup)
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp pure maple syrup
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh thyme (chopped)

Instruction

  • Steam the cauliflower and carrots over salted boiling water or cook them in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until they are tender but still have a little bit of a crunch. Plunge the cooked vegetables in a bath of ice and cold water to stop the cooking process; once completely chilled, drain them really well.
  • Transfer the cauliflower and carrots to a large mixing bowl, and then add the celery, apple dice, toasted almonds, raisins and parsley.
  • Make the dressing: place the ingredients in a small bowl or measuring cup and mix well with a whisk until slightly emulsified. Pour over the reserved salad and toss until evenly distributed.
  • Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep for 5 to 6 days in an airtight container.