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When the weather turns warmer and the markets start to have locally grown produce on the shelves, I am more eager to eat a great salad. This Low Carb Summer Salad with Cauliflower and Kale is on my list to enjoy.
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Making Low Carb Summer Salad with Cauliflower and Kale
Without question, the addition of the salt-cured lemon slices is what elevates this recipe from bland to grand. The bright, briny flavor of the preserved lemon adds a fresh burst of flavor to an otherwise sedate dish.
HemingWeigh Himalayan All Natural Crystal Salt Cooking Tile Himalayan Salt Block
The lemons are really easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks.
Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Alternatively, you can purchase whole preserved lemons for use.
Not everyone has 2 Himalayan salt blocks in the house. And, you may not want to store those, either.
If that is the case, then purchasing the readymade lemons is a better choice.
- 1 small zucchini, washed, cut in half and uniformly sliced
- 1 small yellow squash, washed, cut in half and uniformly sliced
- 1 head cauliflower, washed and trimmed, florets only
- 1 head broccoli, washed and trimmed, florets only
- 4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
- 3 T. olive oil
- 12 grape tomatoes, washed and cut in half lengthwise
- 6-8 large fresh basil leaves, washed, rolled and cut into thin strips
- 4-6 salt-cured lemon slices, very finely chopped including rinds
- ¼ cup dried cranberries [optional]
- ¼ cup extra virgin olive oil
- 2 T. rice vinegar
- 1 T. fresh lemon juice
- 1 t. lemon zest
- 2 t. honey
- 2 t. Dijon mustard
- Kosher salt and cracked black pepper, to taste
- In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle.
- Taste and adjust seasonings as desired. Set aside.
- Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water.
- Cover and microwave on high for about 5 or 6 minutes, or until crisp tender.
- Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool.
- In a large glass bowl, add torn kale and drizzle with olive oil.
- With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste.
- Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl.
- Toss to combine. Serve immediately or store in the refrigerator for up to two days.
- Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.
Amount Per Serving: Calories: 233 Total Fat: 17g Carbohydrates: 15g Protein: 6g
What types of salads do you enjoy eating?
Are low carb dishes something you include on a regular basis?