Level Up Your Salad Game with this Citrusy Cauliflower Kale Summer Salad

Ready for a salad that pops with every bite? Try this Citrusy Cauliflower Kale Salad with unique salt-cured lemons! 🍋💚 It’s perfect for your next potluck!

Gluten Free Citrusy Cauliflower Kale Summer Salad

Say hello to your new favorite summer salad: the Citrusy Cauliflower Kale Salad! Who knew that the secret to transforming a simple dish into a culinary masterpiece was a handful of salt-cured lemon slices? These bright, briny delights add a pop of fresh flavor that truly takes this salad from bland to grand. Making them is a breeze too—just press fresh lemon slices between two Himalayan salt blocks and let them work their magic for two days. The result? A zesty ingredient you’ll want to sprinkle over everything!

This salad is not just about the lemons though. It’s a vibrant mix of crunchy cauliflower and hearty kale, making it a healthy yet hearty option for any meal. It’s perfect for those warm days when you want something light but satisfying. Whether you’re bringing it to a potluck or enjoying it at home, this salad promises to be a showstopper.

So, grab your salt blocks and get ready to give your salad a citrusy twist that will have everyone asking for the recipe. Dive into a bowl of fresh, tangy goodness with our Citrusy Cauliflower Kale Summer Salad—it’s a refreshing way to enjoy the flavors of summer!

Ingredients:

Salad:

1 small zucchini, washed, cut in half and uniformly sliced
1 small yellow squash, washed, cut in half and uniformly sliced 
1 head cauliflower, washed and trimmed, florets only
1 head broccoli, washed and trimmed, florets only 
4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
3 T. olive oil
12 grape tomatoes, washed and cut in half lengthwise
6-8 large fresh basil leaves, washed, rolled and cut into thin strips 
4-6 salt-cured organic lemon slices, very finely chopped including rinds
¼ cup dried cranberries [optional]

Vinaigrette:

¼ cup extra virgin olive oil
2 T. rice vinegar
1 T. fresh lemon juice
1 t. lemon zest
2 t. honey
2 t. Dijon mustard
Kosher salt and cracked black pepper, to taste

How to Make Gluten Free Citrusy Cauliflower Kale Salad

1. In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined. If possible, make in advance to allow the flavors to mingle. Taste and adjust seasonings as desired. Set aside. 
2. Place zucchini, squash, cauliflower, and broccoli in a large microwave-safe dish and add 2 T. water. Cover and microwave on high for about 5 or 6 minutes, or until crisp tender. Cook times will vary by microwave, so test after 3 minutes and adjust cook time accordingly. Do not overcook. Set aside to cool. 
3. In a large glass bowl, add torn kale and drizzle with olive oil. With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste.
4. Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl. Toss to combine.
5. Serve immediately or store in the refrigerator for up to two days. 
6. Right before serving, add desired amount of citrus vinaigrette and toss to coat thoroughly. Add salt and pepper to taste.