Description
It is a time when you want something light, fresh and bright on the table. This salad will be just right!!! Reading his composition, I thought that would be something "unfinished" and fresh. The result - a prepare the third day in a row. My husband, who does not eat any cauliflower or avocado gladly ate his portion and even praised. After that, I told what is in the salad. To which he replied: "No, well, I'm ready to eat these foods!"
Ingredients
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Feta
150 g
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Olives
15 piece
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Avocado
1 piece
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Lemon juice
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Pepper
1 piece
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Cauliflower
200 g
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Olive oil
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Salt
-
Greens
Cooking
Do not be lazy to disassemble the cabbage into small florets (without coarse stalks).
Cut small cubes Bulgarian pepper (I used half because I was high)
Feta, as well, cut into small cubes.
Your favorite finely chopped herbs (I have parsley, cilantro, dill)
Avocado should be ripe, but not perespevshey! To clean it, cut into cubes and sprinkle with lemon juice (don't skimp)
Olives cut into rings.
All mix, salt to taste and season with olive oil. I taste is not very fond of, so used a mixture of linseed and sunflower oils.
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