Time: 20 minutes     Servings: 6

This crunchy salad is vibrant with colorful ingredients. It is perfect to have as a starter or even as a course meal. It is very rich in protein.

If you are spending your day at work or you are going out on a picnic. This salad is the best choice. It takes few minutes to make with only 3 main steps. The combination of the lemon juice, cauliflower and red bell pepper is just exquisite. Enjoy!

INGREDIENTS:

• 1/2 cup raw unsalted sunflower seeds
• 8 ounces of fresh riced cauliflower (you can use store-bought, but do not use frozen)
• 1 cup chopped fresh flat-leaf parsley leaves
• 1 finely-diced red bell pepper,
• 1/2 cup finely diced peeled kohlrabi,
• 1/3 cup finely diced red onion
• 1/4 cup extra-virgin olive oil
• 3/4 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper

METHOD:

1. Take a small skillet, toast your sunflower seeds while stirring until golden for 3 to 5 minutes.
2. Rice your cauliflower by grating it on the large holes of a box grater or by cutting it into florets, removing as much stem as possible and grating it in a food processor.
3. Put all ingredients in a large bowl and combine well.

HOW TO STORE?

You can leave the leftovers for up to 2 days in the fridge. (in a tight air-container)

NOTE:

You can make this salad 2 days ahead of time without adding the sunflower seeds. You can put it in the refrigerator until you are ready to serve.