Cauliflower Salad with Dates & Pistachios
1-bowl, 10-minute lemony chopped cauliflower salad with dates and herbs! A fresh, simple, nourishing, easy side.
Servings 6 (~3/4-cup servings)
Ingredients
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 tsp maple syrup
- 1/2 tsp Dijon mustard
- 1/2 tsp sea salt
- 1 small-medium head cauliflower, leaves and stem removed (1 small-medium head yields ~5 cups or 450 g sliced)
- 1/3 cup pitted dates, diced into 1/8-1/4 inch pieces (we used medjool)
- 1/3 cup chopped pistachios (we used roasted salted // or sub pine nuts)
- 1/3 cup chopped fresh parsley (or sub fresh cilantro)
Instructions
- To a large mixing bowl, add lemon zest, lemon juice, olive oil, maple syrup, Dijon mustard, and sea salt. Whisk well to combine.
- Next, thinly slice the cauliflower using a mandolin or sharp knife (we like to cut vertically in thin slices, including some of the core — see photo — to help keep the pieces together). Place the thinly sliced cauliflower, dates, chopped pistachios, and parsley into the dressing and toss to combine.
- Best when fresh, but leftover salad will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with roasted salted pistachios.
Nutrition (1 of 6 servings)
Serving: 1 (~3/4 cup serving) Calories: 130 Carbohydrates: 19.7 g Protein: 3.3 g Fat: 5.6 g Saturated Fat: 0.8 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 259 mg Potassium: 433 mg Fiber: 3.4 g Sugar: 14.1 g Vitamin A: 54 IU Vitamin C: 43 mg Calcium: 42 mg Iron: 0.9 mg