Serve this light and zesty salad with baked fish or chicken. It is also tasty over a pile of lettuce leaves and topped with toasted pine nuts.
Ingredients
1 heads
cauliflower
cut into florets
1 small
leeks
chopped
½ cups
chopped
parsley
4 tablespoons
freshly squeezed
lemon juice
3 tablespoons
extra virgin olive oil
½ teaspoons
finely grated
lemon zest
¼ teaspoons
Herbamare
(or sea salt)
