1 small to medium carrot - shaved into ribbons with a vegetable peeler
kernels from 1 corn ear
½ cup olives - halved or quartered
⅛ red onion - chopped
¼ cup chopped dill
¼ cup chopped parsley (optional)
handful basil leaves - torn (optional)
3-4 radishes - sliced (optional)
about 2 tablespoons chopped sun dried tomatoes (optional)
1 tablespoon capers (optional)
1 tablespoon coconut oil
1 head broccoli - cut into florets
sea salt
3 garlic cloves - sliced
freshly ground black pepper
about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above
Instructions
Place the cauliflower into a food processor and pulse a few times into rice-sized pieces.
Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl.
Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-summer-meal-plan-part-1/