Happy Monday and 39 weeks of pregnancy to me! Baby girl has officially reached full term and can come at any moment. I am a pretty impatient person so the anticipation is starting to get to me, but I know she will come when she is good and ready. Doesn’t make the waiting any easier, though!
I can’t believe summer is dwindling down. Labor day is in two weeks which means summer will be ending, kids will be going off to school and the weather will be changing. Now is the time to squeeze in final cookouts with family and friends, days at the lake and fun family getaways. I have been trying to soak up every ounce of summer by spending as much time as I can outside and at our family’s cabin. Whenever we have a weekend planned for the cabin, we put together a weekend menu and everyone chips in. A big raw vegetable salad is always on the menu, so today I wanted to share some of my favorite raw vegetable salads that can be quickly made with minimal ingredients and taste amazing!
- Fresh Tomato Salad
- Vegetable Brown Rice Pasta Salad
- Medley Pepper Salad with Cucumber and Tomato
- Fresh Brussel Sprout Salad
- Cabbage Slaw
- Shredded Brussels Sprouts and Spinach Salad with Avocado Dressing
- Raw Beet and Apple Salad
- Medley Tomato Salad
- Kale Summer Salad
Plus, you can add this Riced Cauliflower Raw Vegetable Salad to the list! Finish your summer off strong, healthy and flavorful by adding any of these fresh salads to any meal, cookout or gathering!
- 1 head cauliflower
- 1 bunch radish
- 1 cucumber, diced
- 1 tomato, diced
- 1 green pepper, diced
- 2 tbsp fresh parsley, finely chopped
- 3-4 garlic cloves, minced
- ¼ cup extra virgin olive oil
- juice of 1 lemon
- salt and pepper to taste
- Remove the stem from the cauliflower and cut into florets. Add the florets to a food processor and pulse until it turns to a rice consistency (only a few seconds). Add the rice cauliflower to a large bowl and set aside.
- Remove the stems from the radishes and add them to the food processor. Pulse until it turns to a rice consistency (only a few seconds). Add the riced radish to the bowl with the riced cauliflower.
- Add the chopped cucumber, tomato and green pepper to the same bowl. Set aside.
- Combine the parsley, garlic, extra virgin olive oil and lemon juice to a small bowl and mix well. Add the oil dressing to the bowl of vegetables, season with salt and pepper and mix well.
- Enjoy!
- Store in an airtight container in the refrigerator.