Cauliflower Summer Salad with Crispy Walnuts

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HAPPY LONGEST DAY! Cauliflower Summer Salad travels well and is a good addition to picnics or camping trips.

This salad reminds me of an old favorite couscous (or bulgur wheat) salad. This salad does not use any grains and is safe for someone on the Specific Carbohydrate Diet, GAPS or a modified Paleo Diet.

Crispy Walnuts

1-2c organic walnuts, coarsely chopped
1T organic coconut oil
1tsp sea salt
In a cast-iron frying pan, melt some coconut oil over a medium heat. Add the walnuts and sea salt and stir while they toast. Don’t overcook. Remove from heat and store in the fridge for snacks or as a topping for salads.

Cauliflower Summer Salad

2-3c Cauliflower Side Dish, chilled
1/2 organic long cucumber, sliced
1/2c garden parley or lovage, chopped
4-6 garden radishes, sliced (optional)
2-3T garden chives, chopped finely (optional)
1/2c organic crispy walnuts, chopped
sea salt and freshly ground pepper, to taste
This salad is good with any fresh vegetables from the garden. Don’t be limited by the normal. Use your imagination and enjoy! In a large bowl, mix the Cauliflower Side. Dish with the vegetables and walnuts. Add sea salt and pepper, if needed.