Meatless Monday - Cauliflower Blueberry and Avocado Salad

Have you ever tried watercress? It’s a green, leafy vegetable that packs a lot of nutrition and has a slightly peppery taste. It’s not hot, just a little bit of spice.  To prepare it you want to wash and rinse like any other leafy green then simply cut off the largest stems. Toss it into your salad bowl. It’s that easy.

You can cook the cauliflower ahead of time or, if you like raw cauliflower you can skip the roasting altogether.

I added the blueberries to the salad because we have some ripening in the garden and are trying to find every excuse possible to enjoy them.

As you can see, this salad is vegan and gluten free. The protein comes from the almonds.

Cauliflower Blueberry and Avocado Salad

Ingredients:

1/2 head of cauliflower
1/2 cup blueberries
1 avocado
1/4 cup almonds
1 big handful of fresh watercress
1 tbsp. olive oil
1/2 tsp. flake salt (sea salt)
Pepper to taste
Bunch of fresh mint

Instructions:

Cut the cauliflower into small bouquets and place them on a lightly oiled cookie sheet or baking dish. Roast in the oven at 400 degrees for 30 - 40 minutes, stir once in the middle of the roasting time. Remove from the oven and let cool.

Cube the avocado and chop the almonds and watercress coarsely.

Mix cauliflower, blueberries, avocado cubes, almonds, watercress and olive oil in a big bowl.

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