Ingredients
Equipment
Method
- Begin by bringing a pot of salted water to a boil. Add the cauliflower florets and blanch for about 3–4 minutes until just tender. Drain and set aside to cool.
- In a large mixing bowl, combine the baby spinach, cooled cauliflower, diced cucumber, and black beans.
- In a small bowl or jar, mix together the harissa paste, olive oil, and lemon juice. Season with salt and pepper to taste.
- Drizzle the harissa dressing over the salad ingredients and gently toss to coat everything evenly.
- Serve the salad in bowls, garnishing with fresh dill and a lemon wedge on the side. Enjoy immediately or let it sit for a few minutes for the flavors to meld together.
Nutrition
Notes
Feel free to get creative with this salad! If you're looking for a twist, avocado slices add a lovely creaminess, and feta can bring in a salty kick that pairs beautifully with the harissa. If you don’t have harissa paste on hand, a mixture of paprika and cayenne pepper with some olive oil can also work in its place. This salad keeps well in the fridge for up to two days; however, it's best enjoyed fresh. If you plan to store leftovers, I recommend keeping the dressing separate to maintain the crisp texture of the vegetables. Enjoy your culinary adventure!