Bar Tartine Cauliflower Salad

Ingredients

• Yogurt Dressing:
• 1 cup strained or Greek yogurt
• 5 tablespoons unfiltered sunflower oil
• 2 garlic cloves, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 1/2 teaspoons fine grain sea salt
• freshly ground pepper, to taste
• 2 medium, Persian or Japanese cucumbers, seeded, cut into 1/2-inch dice
• one 12-ounce head of cauliflower, trimmed into tiny florets
• 1 bunch green onions, cut into 1/4-inch rounds
• 1 cup cooked chickpeas
• 8 ounces button mushrooms, quartered
• 1 bunch radishes, trimmed and thinly sliced
• 1 or 2 green serrano chiles, stemmed and thinly sliced
• 1/4 cup sunflower seeds, lightly toasted
• leaves from 1/2 bunch each fresh dill, flat-leaf parsley, and tarragon, chopped
• sweet paprika, to serve

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 17 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Sunflower Seed	1 oz (28g) hulled	165
Chickpea	1/2 cup canned (120g) drained	134
Yogurt	170g plain Greek	100
Honey	1 tbsp (21g)	64
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Cucumber	1/2 cup sliced (52g)	16
Mushroom	1/2 cup sliced (35g)	15
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Vinegar	1 tbsp (15ml) distilled	3
Tarragon	1 tsp dried (0.5g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Sunflower Oil	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.