Cauliflower & Asparagus Salad

I hope you are all liking my “Salad Series”.  This is another fun salad idea…and guess what?  There aren’t any leafy greens involved; so, perhaps some would argue that this isn’t an actual salad.  But if you’re feeling like it needs a few extra greens then be my guest to top this creation off with your favorite lettuce variety 😉

Cauliflower & Asparagus Salad


  • Purple cauliflower (any color will work)
  • Asparagus
  • Small potato
  • Large orange carrot
  • Avocado
  • Egg
  • Coconut oil
  • Spices: pink salt, ground mustard

Step 1

Preheat your oven to 375 degrees F.  Rinse and slice cauliflower and asparagus.  Grease a baking sheet with coconut oil and lay vegetables out on pan.  Sprinkle with pink salt and ground mustard.  Bake in oven (bottom rack) for 20 minutes or until desired done-ness.  Plate vegetables.


Step 2

Rinse potato and poke a small hole in the center (from one end to the other).  Microwave on high for 4-5 minutes.  Place potato in the oven and let cook for a few minutes to get crispy on the outside.  Once fully cooked, slice potato down the middle, then plate.


Step 3

Peel and slice carrot into “coins”, arrange on plate.


Step 4

Cut a small avocado in half and slice.  Then add to plate.  (I cut mine into an avocado rose…you can see how to do this on Youtube!)


Step 5

Wash fresh strawberries.  Slice in half and plate.


Step 6

Boil an egg and add to your plate.  (This egg was placed in boiling water and cooked for 8 minutes.)




4 Comments on “Cauliflower & Asparagus Salad

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