Low Sodium Cauliflower Salad
Bright, crisp, and bursting with garden-fresh flavors, this Low Sodium Cauliflower Salad is the perfect healthy side dish for any occasion. Featuring tender-crisp blanched cauliflower florets paired with vibrant red bell peppers, juicy cherry tomatoes, crunchy cucumber, and zesty red onion, this recipe brings together a medley of textures and colors. Fresh parsley and dill lend an herbaceous lift, while a tangy homemade lemon-garlic dressing with a touch of honey ties it all together. Crafted with heart-healthy olive oil and free from added salt, this salad is as nutritious as it is delicious. Ready in just 25 minutes, it’s a simple yet stunning dish that’s ideal for meal preps, potlucks, or as a refreshing companion to your favorite mains. Perfect for those prioritizing low sodium recipes without sacrificing flavor!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 large Red bell pepper
- 1 large Cucumber
- 1 cup Cherry tomatoes
- 1 small Red onion
- 0.5 cup Fresh parsley
- 0.25 cup Fresh dill
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Honey
Instructions
Remove the leaves from the cauliflower and cut it into small florets. Wash and drain well.
Bring a large pot of water to a boil, then blanch the cauliflower florets for 2-3 minutes until tender-crisp. Immediately transfer the cauliflower to a bowl of ice water to stop the cooking process, then drain well.
While the cauliflower is cooling, dice the red bell pepper and cucumber into small bite-sized pieces. Halve the cherry tomatoes and finely chop the red onion.
In a large mixing bowl, combine the cauliflower florets, red bell pepper, cucumber, cherry tomatoes, and red onion.
Chop the parsley and dill finely. Add them to the vegetable mixture in the mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, black pepper, and honey to make the dressing.
Pour the dressing over the cauliflower salad and toss gently until everything is well combined.
Taste and adjust seasoning if needed. Note that this salad is low sodium, so additional salt is not added.
Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld.
Serve the salad cold as a refreshing and healthy side dish.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 36.3 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3225 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
