Sunday, July 27, 2008

Cauliflower Salad

This easy side salad can be served with an entree or with seafood or cold meat dishes as part of a main course. Recipe serves 6.


1 head cauliflower (approx. 3 pound/1.5 kg), cut into florets
2 avocados, peeled and pitted
4 eggs, hard boiled
2 ounces (60 g) cream cheese, at room temperature
1 cup mayonnaise
1 tablespoon lemon juice
1/4 cup green pepper (capsicum), chopped
1/2 cup celery, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste


1. Steam cauliflower until tender. Rinse immediately in cold water. Drain.
2. Slice avocados and eggs. Whisk cream cheese, mayonnaise and lemon juice together until smooth.
3. Place all other ingredients in a large bowl. Toss with mayonnaise mixture until evenly coated.
4. Serve chilled.

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