SERVINGS4

CALORIES163 kcal

INGREDIENTS

1x2x3x

o 1 small head cauliflower (3 cups cauliflower couscous)

o 4 cups parsley leaves and tender stems
o 1 1/2 cups mint leaves
o 1/2 cup chopped scallions
o 2 cloves garlic
o 3/4 cup finely chopped ripe tomatoes
o 1 cup finely chopped cucumber
o 1/2 tsp salt
o 3 tbsp lemon juice
o 1/3 cup extra virgin olive oil

INSTRUCTIONS

 Cut the small head of cauliflower into florets and place them in a food
processor. Pulse until they are broken down into a fine powdery consistency
(much finer than cauliflower rice). Transfer to a bowl.
 Add the parsley, mint, garlic and scallions to the food processor and pulse
until everything is broken down into small bits. Transfer to the bowl with
the cauliflower couscous.
 Add the chopped tomatoes and cucumber to the bowl. Season with salt and
add the lemon juice and extra virgin olive oil. Leave the salad to sit for
approx 10-15 minutes before serving.
NUTRITION
Serving: 4gCalories: 163kcalCarbohydrates: 14gProtein: 4gFat: 12gSodium: 354mgFiber: 6gSug
ar: 4g

Pasta salad
Ingredients

 1 lb. uncooked penne pasta

 5 oz. feta cheese (crumbled)
 3/4 C. buttermilk
 1/2 C. mayonnaise
 1 T. grated lemon zest
 1/4 C. fresh lemon juice
 1 1/2 t. kosher salt
 1 t. grated garlic
 1/2 t. black pepper
 2 C. mixed (and chopped/torn) fresh herbs (basil, mint, dill and chives)
 1 1/2 C. thinly-sliced celery
 1 C. cherry tomatoes (halved or quartered)
 1/2 red onion (thinly-sliced)
 Salted roasted sunflower seeds for garnish

Instructions

1. Cook pasta until it is al dente. Drain and rinse under cold water. Pat dry. Set aside.
2. Combine feta, buttermilk, mayonnaise, lemon zest and juice, salt, garlic and black
pepper. Mix to combine. The feta gives this dressing texture. If you want a smoother
dressing, blend the mixture. You can add more mayonnaise at this point if you want a
thicker dressing. Set aside.
3. Combine cooked pasta in a serving bowl with buttermilk dressing, fresh herbs (save
some out for the garnish), celery, tomatoes, and red onion and toss well. I you use
fresh dill in this recipe (and I think you should), be sure to chop it finely and remove
any large stems.
4. Chill the salad overnight in the refrigerator.
5. Garnish with sunflower seeds and sprigs of fresh herbs before serving.

NUTRITION
CALORIES
3157 cal
FAT
 110 g
CARBS
433 g
PROTEIN
108 g