Lite Bright Salad — I'll Be Ready in Five Minutes

My favorite kind of weather is HOT. I love my crop tops + aperol spritz and summer is their time to shine. The thing about warm weather though is that you don't want to eat a lot, ya know? It's kind of the worst feeling to be uncomfortably full AND hot. And also, there goes your crop top...

This salad is summer PERFECTION. I whipped up a big batch and invited all my favorite girls over to enjoy it with some rosé. I was a little nervous about serving my babes mostly raw cauliflower, but everyone loved it!!

I opened the wine early ((aka as soon as the first babe arrived)) and set out a little something to nibble on...

I'm not one to make a fuss about anything really, so to make my life easy, I bought two bags of sweet potato chips and whipped up some cilantro sauce to go with... ((cilantro sauce recipe ova here)).

INGREDS:

This fed 6 ((beautiful + happy)) girls...

1 whole head of butter lettuce ((I used my fave living lettuce, can't really make a salad without it))
1 head of cauliflower, riced ((buy it riced if you wanna be easy))
1 can of chickpeas
2 avocados
1 apple - slice it up thin ((I only ended up using about half))
1 shallot - slice it up super thin
HUGE handfuls of parsley + mint

DRESSING:

4 TBSPS of mustard ((I used a REALLY grainy one))
3 TBSPS of honey
1/2 cup of olive oil
All the juice + zest from one lime
Salt + pepper
Splash of water

THROW IT TOGETHER

Roast up your chickpeas - drain + rinse them, dump them on a baking sheet, sprinkle with olive oil, salt, and chili powder ((if you like heat)); Bake at 400 for 25ish minutes and get them nice and crunchy
All dressing ingreds go into a mason jar and then shake, shake, shake!
Literally throw all salad ingredients together in a big bowl while your chickpeas are finishing getting roasted. Wait to dress the salad until you are serving so it doesn't get soggy