Cauliflower and Pea Salad | RICARDO
Cauliflower and Pea Salad
Keywords
- easter
- vegetables
- veggies
- peas
- salads
- cauliflower
- cooking for diabetics
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Tongs
- Serving bowl
Ingredients
- 1 small cauliflower, cut into florets (about 600 g)
- 2 cups (300 g) frozen peas, thawed
- 2 cups (280 g) cherry tomatoes, halved
- 2 green onions, chopped
- 1 lemon, finely grated zest
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh basil
- Salt
- pepper
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