Name: Cauliflower with Avocado and Olives
Ingredients: 2 cups Cauliflower (chopped in small pieces); 1 avocado (diced); 1/4 cup red onion (diced); 1/4 cup fresh basil (Chopped ); 1/4 cup Greek sun-dried olives (pitted and chopped); 1/8 cup red bell pepper (finely diced); 2 tablespoons freshly squeezed lemon juice ( (optional))

Cauliflower with Avocado and Olives

Prepared by Kathleen Anderson in the Eat to Thrive class. Inspired by Anna Marie Clement, PhD with Chefs Kelly Serbonich and Chad Sarno in their book, "Healthful Cuisine, 2nd edition.

Course

Appetizer

Servings

Ingredients

2 cups Cauliflower chopped in small pieces
1 avocado diced
1/4 cup red onion diced
1/4 cup fresh basil Chopped
1/4 cup Greek sun-dried olives pitted and chopped
1/8 cup red bell pepper finely diced
2 tablespoons freshly squeezed lemon juice (optional)

Course

Appetizer

Servings

Ingredients

2 cups Cauliflower chopped in small pieces
1 avocado diced
1/4 cup red onion diced
1/4 cup fresh basil Chopped
1/4 cup Greek sun-dried olives pitted and chopped
1/8 cup red bell pepper finely diced
2 tablespoons freshly squeezed lemon juice (optional)

Instructions

In a mixing bowl combine all ingredients and season to taste. Serve on an endive, kale or lettuce leaf. Voila!!!

Recipe Notes

For more about healthy eating with Eat to Thrive, see https://eattothrive.info

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Cauliflower with Avocado and Olives

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