Color Me Cauliflower Salad

salad broccoli cauliflower red pepper

(This salad can easily be made a day or so in advance of serving time.  Keep it in the refrigerator until about an hour before serving time.


1/2 head cauliflower, cut into bite-size pieces
1 head broccoli, cut into bite-size pieces
2 red peppers, chopped
1/2 cup minced parsley
1 cup raw pine nuts, soaked 12 hours
1/4 cup water
1/2 tsp ground ginger
1 Tbs  liquid aminos (Braggs or Coconut Secret)
1 garlic clove, chopped

To make the salad, combine the cauliflower and broccoli in a mixing bowl.  Add the bell peppers and parsley and toss gently.

To make the dressing, drain and rinse the pine nuts.  Transfer them to a blender along with the water and ginger, and process until smooth.  Stir in the liquid aminos and garlic.  Pour over the vegetables and toss gently. Let rest for 30 minutes at room temperature before serving to allow the flavors to blend.

Variations: Add grated fresh ginger and Italian seasoning to dressing to taste.

Omit the liquid aminos and add kelp powder or dulse granules to taste.

Adapted from – Life Force: Superior Health and Longevity, by Brian R. Clement, PhD, NMD, LNC

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