Zoodle Salad with Purple Cauliflower, Kale and Avocado

This purple cauliflower was almost too pretty to cut, but too bad…we cut her up anyways! Lucky for us because this zoodle bowl was epic, and thanks to the purple cauliflower it was extra gorgeous.  We used our standby (standby because it’s so awesome we love to put it on everything) lemon vinaigrette and our favorite spiralized zoodles.  If you are new to veggie noodles or zucchini noodles check out the Spiralizer How To video under our video section, we will show you everything you need to know about spiralizing veggies.  We kept this salad uncomplicated, but there was absolutely nothing else it needed.  Crispy kale, perfectly ripe avocado, caramelized roasted purple cauliflower tossed with sautéed zoodles and our insanely good lemon vinaigrette.

Obviously purple cauliflower isn’t a must, the taste is the same as regular white cauliflower.  The purple will just make everything prettier, so if you see the purple grab it so you can have a pretty bite just like this!

Cold Zoodle Salad with Purple Cailiflower, Kale and Avocado with Lemon Vinagrette

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Good Thyme Kitchen

Serves: 4

Ingredients

For the Salad:

• 2 medium zuchinnis, spiralized into "zoodles".
• 1 purple cauliflower, cut into florets - can substitute white caulflower or brocolli
• 2 C packed lacinato kale (dino kale) or other kale variety, can also substitute for spinach
• 1 avocado cut into ½ inch pieces
• 2 Tbsp + 1 tsp good quality olive oil
• S & P

For the Lemon Vinaigrette:

• 1 shallot chopped
• 2 Tbsp honey
• 1 Tbsp dijon mustard
• juice of 1 large lemon
• ¼ C olive oil
• kosher salt to taste

Good Thyme Tip - If you want a creamier texture to the vinagrette, add 1 Tbsp of 0% plain Greek yogurt.

Instructions

For the Salad:

1. Preheat oven to 425 degrees. Line a roasting pan with parchment paper. Place cauliflower florets on roasting pan, drizzle with 2 Tbsp olive oil and toss to coat. Spread florets evenly on roasting pan and roast for 20-25 minutes or until the florets begin to turn golden brown.
2. While the cauliflower is roasting heat a large skillet over medium-high heat with 1 tsp olive oil. Add spiralized zoodles and kale and sautee for 3-5 minutes until zoodles become tender and kale begins to break down and wilt. Remove from heat and place in a bowl to cool.

For Lemon Vinaigrette:

1. Add first 4 ingredients of the vinagrette to a blender, or use an immersion hand blender. Slowly pour in the olive oil while continuing to blend. Season with salt to taste.
2. Remove cauliflower from oven and let cool. Add cauliflower to bowl with the zoodles and kale. Toss with desired amount of lemon vinagrette and season with S & P to taste. Dish into bowls and top evenly with chopped avocado.
3. Store excess lemon vinagrette in an airtight container in the refrigerator for up to 5 days.

Good Thyme Tip - This salad allows for a lot of substitutions. Feel free to add any of your favorite roasted vegetables or protien such as grilled chicken. Get creative and make it your own!

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