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RECIPE
15 INGREDIENTS11 STEPS30MIN

Shaved Cauliflower & Spring Peas with Yogurt & Mint

4.5
2 Ratings
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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.
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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.

30MIN

Total Time
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2 cups
1/2 head
6
Radishes
1 cup
Fresh Mint , chopped
or Italian Parsley or Dill
5
Scallions
3 Tbsp
2 Tbsp
1/2 Tbsp
to taste
Freshly Ground Black Pepper
1 Tbsp
2 cloves
Garlic , minced
to taste
Aleppo Chili Flakes
to taste
Microgreens
or Sprouts
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Nutrition Per Serving
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CALORIES
188
FAT
7.4 g
PROTEIN
9.4 g
CARBS
24.4 g

Directions

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Step 1
Gather your ingredients and wash the vegetables.
Step 2
Give the Green Peas (2 cup) 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 4
Shave or thinly slice the Turkish Cucumber (3).
Step 5
Shave or thinly slice the Radish (6).
Step 6
Prepare the chopped Fresh Mint (1 cup) or feel free to use Italian parsley or dill. Finely slice the Scallion (5).
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), Lemon Juice (3 tablespoon), Olive Oil (2 tablespoon), Kosher Salt (1 3/4 teaspoon), Freshly Ground Black Pepper (to taste), Honey (1 tablespoon) and finely minced Garlic (2 clove).
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 11
Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.

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Nutrition Per Serving
Calories
188
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
1.8 g
9%
Trans Fat
--
--
Cholesterol
5.2 mg
2%
Carbohydrates
24.4 g
9%
Fiber
6.1 g
22%
Sugars
12.2 g
--
Protein
9.4 g
19%
Sodium
781.9 mg
34%
Vitamin D
--
--
Calcium
122.0 mg
9%
Iron
2.0 mg
11%
Potassium
742.3 mg
16%
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