Raw Cauliflower Salad

• 1 cup full-fat Greek yogurt
• 5 tablespoons avocado oil
• 2 garlic cloves, minced
• 1/2 large lemon, juiced
• 1 tablespoon red wine vinegar
• 1 tablespoon raw honey, melted and cooled
• sea salt and black pepper, to taste
• 1 medium head cauliflower, broken into very small florets
• 1 long seedless cucumber, peeled and diced
• 5 ounces portabella mushrooms, diced
• 6 red radishes, thinly sliced
• 15 ounces can chickpeas, rinsed and drained
• 3 scallions, sliced
• 1/4 cup sunflower seeds, lightly toasted
• 1/2 bunch fresh dill, chopped
• 1/2 bunch fresh parsley, chopped

1. Make the dressing: whisk the yogurt and ingredients through honey in a small bowl. Season with salt and pepper. Cover and refrigerate.
2. Make the salad: Place all ingredients in a large bowl. Stir in dressing. Let sit at room temperature for about 1/2 hour, stirring occasionally. The yogurt will begin to soften the veggies a bit. This salad will keep, covered and refrigerated, for two days. Enjoy!

fullfat, avocado oil, garlic, lemon, red wine vinegar, honey, salt, head cauliflower, cucumber, portabella mushrooms, red radishes, chickpeas, scallions, sunflower seeds, fresh dill, parsley

Taken from food52.com/recipes/35641-raw-cauliflower-salad (may not work)