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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.
What types of salads do you enjoy eating?
Are low carb dishes something you include on a regular basis?