Broccoli cauliflower salad Recipe Gluten-free, dairy-free (casein-free) and vegetarian.

PORTIONS: 6

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ORGANIC INGREDIENTS

Salad:

  • 200 g (2 cups) cauliflower cut into small florets
  • 80 g (1 cup) broccoli cut into small florets
  • 1 red bell pepper cut in cubes
  • 1/2 English cucumber cut in cubes
  • 2 to 3 green onions

Vinaigrette:

  • 45 g (3 tbsp) mayonnaise
  • 30 ml (2 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) maple syrup
  • 5 ml (1 tsp) dried oregano
  • 2,5 ml (1/2 tsp) salt
  • Pepper, to taste

PREPARATION

  1. Put all salad ingredients in a bowl.
  2. In a separate bowl, whisk together all the vinaigrette ingredients.
  3. Pour the vinaigrette on the salad and toss.
  4. Cover and refrigerate until ready to serve. It is recommended to refrigerate for a few hours in order to let all the flavors of the vinaigrette soak into the salad.
Recipe Broccoli cauliflower salad Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

Colorful, crunchy and full of freshness, this salad is a perfect option for a light meal or as a healthy side dish.

VARIATION

To turn this salad into a complete meal, you can add canned kidney beans or any other legume.