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Mexican Cauli Couscous Salad
Rating:
Created by:
QAST, Ormeau State School
Total time:
15 min
Preparation:
15 min
Cooking:
0 min
Serves:
1
- Pauladmin tester
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
- Cut cauliflower into large chunks and place in a food processor. Pulse until it resembles couscous.
- Top the cauliflower with black beans, corn, tomatoes, red onion, avocado and coriander.
- Dressing: In a separate bowl prepare the dressing by combining the honey, oil, lime juice, paprika and cumin. Whisk until well combined.
- Serve in a salad container with dressing in 20ml portion control cup.
- 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.
