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Cauliflower, Celery, and Bell Pepper Salad with Tzatziki
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Sharina V. Jones
By Sharina V. Jones

Cauliflower, Celery, and Bell Pepper Salad with Tzatziki

5 steps
Updated at: Thu, 17 Aug 2023 01:44:03 GMT

Nutrition balance score

Good
Glycemic Index
24
Low
Glycemic Load
5
Low

Nutrition per serving

Calories408 kcal (20%)
Total Fat35.2 g (50%)
Carbs20.5 g (8%)
Sugars6.5 g (7%)
Protein6 g (12%)
Sodium638.9 mg (32%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
3 cupscauliflower florets
3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
4celery stalks
coarsely chopped, large
3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
1red bell pepper
3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
0.25red onion
3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
1 cupkalamata olives
3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
2 tbextra-virgin olive oil
3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
1 tspred wine vinegar
3 cups cauliflower florets, coarsely chopped 4 large celery stalks, thinly sliced 1 red bell pepper, seeded and thinly sliced ¼ red onion, thinly sliced 1 cup kalamata olives, pitted 2 TB. extra-virgin olive oil 1 tsp. red wine vinegar ½ cup toasted hazelnuts, chopped
½ cuptoasted hazelnuts
chopped

Tzatziki

15 oz. (420g) unsweetened coconut milk yogurt
420gunsweetened coconut milk yogurt
1 TB. extra-virgin olive oil Juice of ½ lemon (about 1 TB.)
1 tbextra-virgin olive oil
juice of 1/2 lemon
1 TB lemon juice
1 tblemon juice
¼ tsp. sea salt ¼ tsp. freshly ground black pepper 1 small cucumber, minced 2 TB. fresh basil, parsley, or dill, chopped 1 garlic clove, minced
¼ tspsea salt
¼ tsp. sea salt ¼ tsp. freshly ground black pepper 1 small cucumber, minced 2 TB. fresh basil, parsley, or dill, chopped 1 garlic clove, minced
¼ tspblack pepper
freshly ground
¼ tsp. sea salt ¼ tsp. freshly ground black pepper 1 small cucumber, minced 2 TB. fresh basil, parsley, or dill, chopped 1 garlic clove, minced
1cucumber
¼ tsp. sea salt ¼ tsp. freshly ground black pepper 1 small cucumber, minced 2 TB. fresh basil, parsley, or dill, chopped 1 garlic clove, minced
2 TBfresh basil
¼ tsp. sea salt ¼ tsp. freshly ground black pepper 1 small cucumber, minced 2 TB. fresh basil, parsley, or dill, chopped 1 garlic clove, minced
parsley
¼ tsp. sea salt ¼ tsp. freshly ground black pepper 1 small cucumber, minced 2 TB. fresh basil, parsley, or dill, chopped 1 garlic clove, minced
1garlic clove
minced

Instructions

Step 1
In a large bowl, combine cauliflower, celery, red bell pepper, red onion, and kalamata olives.
Step 2
Add extra-virgin olive oil and red wine vinegar, and toss until vegetables are fully coated.
Step 3
Top with toasted hazelnuts and Tzatziki to serve.

Tzatziki

Step 4
In a small bowl, whisk full-fat Greek yogurt, extra-virgin olive oil, lemon juice, sea salt, and black pepper until fully combined to make dressing.
Step 5
Add cucumber, basil, and garlic, and stir until combined. Chill before serving with Cauliflower, Celery, and Bell Pepper Salad.

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