Mexican Cauli Couscous Salad

Rating:

apples-green

Created by:

QAST, Ormeau State School
Total time:
15 min
Preparation:
15 min
Cooking:
0 min
Serves:
1

Category:

Tags:

NULL

Ingredients

1cupCauliflower, 2-3 florets
1/4cupBlack beans
1/4cupCorn kernels
2Cherry tomatoes, quartered
1tbspFresh coriander, chopped
1tbspRed onion, finely diced
1/4Avocado
1tspHoney
1/4cupVirgin olive oil
2tbspLime juice
1/2tspSmoked paprika
1.5tbspCumin

Method

  1. Cut cauliflower into large chunks and place in a food processor. Pulse until it resembles couscous.
  2. Top the cauliflower with black beans, corn, tomatoes, red onion, avocado and coriander.
  3. Dressing: In a separate bowl prepare the dressing by combining the honey, oil, lime juice, paprika and cumin. Whisk until well combined.
  4. Serve in a salad container with dressing in 20ml portion control cup.
  5. Note: This salad can last for 2-3 days refrigerated. Dressing ingredients makes 7 serves.

Recipe description

The 2017 Tuckshop Recipe of the Year winner is loaded with tangy flavour. This quick and easy salad is ideal for a summer menu.
Contact

347 Old Cleveland Road
Coorparoo
QLD 4151

Phone: (07) 3324 1511

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