Roasted Cauliflower and Avocado Salad
A vibrant, nourishing Roasted Cauliflower and Avocado Salad that's as delicious as it is healthy. Packed with fiber-rich cauliflower, creamy avocado, and pcrunchy chickpeas, this salad is perfect for a light lunch or dinner.
Servings
Ingredients
- ½ cauliflower chopped into florets
- 1.5 cup cooked chickpeas
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 dash sea salt flakes
- 1 tbsp olive oil
- 3 cups arugula
- 1 small cucumber sliced
- ½ avocado diced
- 2 tbsp roasted almonds roughly chopped
- ¼ cup pickled onions
Avocado dressing
- ½ avocado
- ½ cup fresh parsley
- ½ cup soy milk
- 1 tbsp roasted jalapenos
- ⅓ cup lemon juice
- 1 dash sea salt flakes
Instructions
- Preheat your oven to 390 °F.
- In a large mixing bowl, add the cauliflower and chickpeas. Drizzle with olive oil and sprinkle with turmeric, smoked paprika, garlic powder, and a dash of salt. Mix everything together until the cauliflower and chickpeas are evenly coated in the seasoning.
- Line a large baking tray with baking paper, transfer the seasoned cauliflower and chickpeas. Spread them out in a single layer to ensure even cooking. Bake for 30 minutes.
- In a blender, combine the avocado, parsley, soy milk, roasted jalapenos, lemon juice, and a dash of salt. Blend until smooth and creamy. Add a little bit extra milk if you would like to thin the dressing. This is your Avocado Dressing.
- Once the cauliflower and chickpeas are done roasting, let them cool slightly. Then, in a large salad bowl, combine the arugula, roasted cauliflower, chickpeas cucumber, avocado, almonds, and pickled onions. Drizzle the salad with the Avocado Dressing, toss gently to combine, and enjoy!
Video
Nutritional Information - Per Serving
Calories 556kcal | Carbohydrates 66g | Protein 22g | Fat 27g | Sodium 412mg | Fiber 22g | Vitamin A 241IU | Vitamin C 124mg | Calcium 239mg | Iron 8mg