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.
Ingredients
- 2cups Cauliflowerchopped in small pieces
- 1 avocadodiced
- 1/4cup red oniondiced
- 1/4cup fresh basilChopped
- 1/4cup Greek sun-dried olivespitted and chopped
- 1/8cup red bell pepperfinely diced
- 2tablespoons 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
