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Disguised as couscous, cauliflower makes for a nutritious substitution in this salad. Loaded with Vitamin C for immune system support and Vitamin K, along with Omega 3’s, cauliflower also contains many anti-inflammatory benefits. Combined with the antioxidant power from blueberries and pomegranate seeds in this salad, this is a recipe you don’t want to miss out on.
½ head cauliflower
2/3 cup blueberries
½ green apple, finely chopped
¼ cup pomegranate seeds
6 basil leaves, finely chopped
2 Tbsp olive oil
Juice from one orange
Juice from one lime
½ teaspoon sea salt
¼ teaspoon freshly cracked pepper
1. Remove the ends from the cauliflower and roughly dice the florets. Using a food processor, pulse the florets until they become fine beads, similar to the size of couscous. If you don’t have a food processor, finely chop the florets with a knife.
2. Toss the cauliflower with the olive oil, orange and lime juice, salt and pepper.
3. Add the blueberries, green apple, pomegranate seeds and basil. Let sit for 20 minutes before serving. Stays fresh for 2-3 days in the fridge.
Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.
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