Kale, Cauliflower and Mixed Vegetable Salad
When the husband brought in these freshly dug out onions and potatoes, I was thrilled. My first thought was potato salad, but I did not really want something all that heavy. We went back to the yard, pulled up some kale and I found the head of cauliflower. Then a few fresh carrots and this beautiful, vibrant summer salad with a lime and olive oil dressing was created. This Kale Cauliflower and Mixed Vegetable Salad will satisfy your potato salad cravings in a healthy colorful manner.
The past several days, my son has been very protective of me, being very careful about boosting my confidence. I have accepted the temporary role change with gratitude.
The salad, by itself is simple. Super fresh vegetables, boiled until just done, tossed with lime and olive oil, salt and a little Greek Yogurt. I tried something a little different with the cauliflower, I added turmeric to the cooking water and was thrilled to see the golden color. This mixed vegetable salad is balanced and vibrant.
The distinct beauty of the addition of the turmeric is that it stained or colored the cauliflower without any impact on the taste, at least not any real discernible impact on the taste. This is just the kind of simple meal that will tide us through this hot summer.
As always, we were floored by the simple goodness of this beautiful fresh meal! Another hearty summer meal combining lots of vegetables includes this mixed vegetable pulao.
A colorful fresh and flavorful salad that offers a wonderful alternative to a traditional potato salad.
Ingredients
- 1 red onion
- 1 tablespoon chopped chives
- 2 medium sized red potatoes, freshly scrubbed
- 2 to 3 medium sized carrots
- ½ medium sized head of cauliflower
- ¼ teaspoon turmeric
- 11/2 teaspoon salt or to taste
- 4 to 6 leaves of fresh kale
- 11/2 tablespoons good quality extra virgin olive oil
- 1 pod of garlic, minced
- ½ teaspoon red pepper flakes
- 3 tablespoons fresh lime juice
- 1 tablespoon minced cilantro
Instructions
- Peel and dice the onions, place in a mixing bowl with the chives and toss lightly.
- Cut the potatoes into small cubes. Peel and cut the carrots to match the potatoes.
- Place the potatoes and the carrots in a pot with enough water to cover them. Add in ½ teaspoon of salt. Boil these vegetables until just tender (about 8 minutes) drain.
- In the meantime, cut the cauliflower into smaller pieces, place in the cooking pot and add in ½ teaspoon of salt and cook until tender. This will take about 6 minutes). Drain.
- Tear the kale into smaller pieces, massage the kale lightly by rubbing between your hands, until the kale softens just a little and turns bright green.
- In a mixing bowl whisk in the olive oil, garlic, remaining salt, lime juice, red pepper flakes and cilantro.
- Add the hot vegetables (potatoes, carrots and kale) to the onions and chives.
- Drizzle with the olive oil mixture and mix in the kale.
- Sprinkle with the cilantro and serve.