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Recipes
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Shaved Cauliflower & Spring Peas with Yogurt & Mint

15 INGREDIENTS • 11 STEPS • 30MINS

Shaved Cauliflower & Spring Peas with Yogurt & Mint

Recipe
4.3
3 ratings
This salad was inspired by a little gift from Karyna Hamilton, of Flora Yogurt Co., a new locally made small batch yogurt company, right here in Spokane. Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter. This keeps up to 2 days in the fridge.
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Shaved Cauliflower & Spring Peas with Yogurt & Mint
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Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
This salad was inspired by a little gift from Karyna Hamilton, of Flora Yogurt Co., a new locally made small batch yogurt company, right here in Spokane. Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter. This keeps up to 2 days in the fridge.
30MINS
Total Time
$2.30
Cost Per Serving
Ingredients
Servings
6
us / metric
Green Peas
2 cups
Green Peas
Cauliflower
1/2 head
Cauliflower
Turkish Cucumber
3
Turkish Cucumbers
Radish
1 bunch
Radish
6 radishes per 6 servings
Fresh Mint
1 cup
Fresh Mint, chopped
or Italian Parsley or Dill
Scallion
1 bunch
Scallion
5 scallions per 6 servings
Greek Yogurt
1 cup
Greek Yogurt
Lemon
1
Lemon, juiced
3 Tbsp juice per 6 servings
Olive Oil
2 Tbsp
Olive Oil
Kosher Salt
2 tsp
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Honey
1 Tbsp
Honey
Garlic
2 cloves
Garlic, minced
Aleppo Chili Flakes
to taste
Aleppo Chili Flakes
Microgreens
to taste
Microgreens
or Sprouts
Nutrition Per Serving
VIEW ALL
Calories
188
Fat
7.2 g
Protein
9.3 g
Carbs
24.9 g
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Shaved Cauliflower & Spring Peas with Yogurt & Mint
Save
author_avatar
Feasting at Home
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
Cooking InstructionsHide images
step 1
Gather your ingredients and wash the vegetables.
step 1 Gather your ingredients and wash the vegetables.
step 2
Give the Green Peas (2 cups) a very quick blanch in salted water. Rinse with cold water to shock them so they stay green.
step 2 Give the Green Peas (2 cups) a very quick blanch in salted water. Rinse with cold water to shock them so they stay green.
step 3
Shave the Cauliflower (1/2 head). If you don’t have a mandolin, just chop into bite-sized pieces.
step 3 Shave the Cauliflower (1/2 head). If you don’t have a mandolin, just chop into bite-sized pieces.
step 4
Shave or thinly slice the Turkish Cucumbers (3).
step 4 Shave or thinly slice the Turkish Cucumbers (3).
step 5
Shave or thinly slice the Radish (1 bunch).
step 5 Shave or thinly slice the Radish (1 bunch).
step 6
Prepare the chopped Fresh Mint (1 cup) or feel free to use Italian parsley or dill. Finely slice the Scallion (1 bunch).
step 6 Prepare the chopped Fresh Mint (1 cup) or feel free to use Italian parsley or dill. Finely slice the Scallion (1 bunch).
step 7
Place all the veggies in a bowl and make the yogurt dressing.
step 7 Place all the veggies in a bowl and make the yogurt dressing.
step 8
In a small bowl, whisk together the Greek Yogurt (1 cup), juice from Lemon (1), Olive Oil (2 Tbsp), Kosher Salt (2 tsp), Freshly Ground Black Pepper (to taste), Honey (1 Tbsp) and Garlic (2 cloves).
step 8 In a small bowl, whisk together the Greek Yogurt (1 cup), juice from Lemon (1), Olive Oil (2 Tbsp), Kosher Salt (2 tsp), Freshly Ground Black Pepper (to taste), Honey (1 Tbsp) and Garlic (2 cloves).
step 9
Then gently fold the dressing into the veggies. Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice have a chance to be absorbed by the veggies (otherwise it will seem too salty).
step 9 Then gently fold the dressing into the veggies. Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice have a chance to be absorbed by the veggies (otherwise it will seem too salty).
step 10
After the salad rests for 15 minutes, serve. It keeps up to 2 days in the fridge. Garnish with Aleppo Chili Flakes (to taste) or Microgreens (to taste).
step 10 After the salad rests for 15 minutes, serve. It keeps up to 2 days in the fridge. Garnish with Aleppo Chili Flakes (to taste) or Microgreens (to taste).
step 11
Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.
step 11 Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.
Tags
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Appetizers
American
4th of July
Gluten-Free
Shellfish-Free
Easter
Vegetarian
Salad
Vegetables
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