• Cauliflower (1 head)
  • Salt & Pepper
  • Lettuce, leafy
  • Tomatoes, diced
  • Red onion, thinly sliced
  • Sliced black olives
  • Feta cheese, crumbled
  • Cilantro sprigs
  • Avocado dressing


  • 1 large Ripe avocado, 2 small
  • ½ Lime, juiced
  • 1 to 2 Cloves of garlic
  • 1 Tablespoon Chopped cilantro
  • ¼ teaspoon Salt
  • 1/8 teaspoon Coriander
  • 1/8 teaspoon Cumin
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Honey
  • ½ teaspoon Balsamic vinegar

Clean & cut cauliflower into small flowerets. Cook flowerets in salted boiling water until firmly tender. Drain & cool. Chill in refrigerator for at least 1 hour.
Meanwhile mix your dressing. Mash avocado in small mixing bowl. Add remaining ingredients and whisk. Cover and place bowel in refrigerator until needed.
To assemble your salad, lay a layer of lettuce on each plate. Top with generous portions of cauliflower. Top each salad with tomatoes, onions, black olives & feta cheese. Top the salad with avocado dressing and garnish with sprigs of cilantro. Enjoy!
To create a heartier salad, add broiled chicken or sauted shrimp.