Nothing beats the heat of summer more than this creamy, crunchy cauliflower salad. It combines the healthy crunch of cauliflower with sweet hearty corn and fresh juicy cherry tomatoes. This healthy summer salad is so fast and easy to put together that you will want to make it all the time.
Fast and Healthy
I love that this salad is healthy and simple to make. My kids love the sweetness of the corn and the tomatoes. They even declared that this wasn’t a “salad”. Well, call it what you will, but they were eating vegetables!
The bright colors of the yellow corn and red tomatoes stand out and echo the wonderful colors of healthy, mouth watering summer foods. Hopefully you can find some of these great ingredients fresh from your local farmer’s market.
If you are lucky enough to have fresh corn, substitute one ear of corn for the canned corn. Cook it first, either over a grill, for the best flavor, or in a pot of boiling water with a little salt added. Either way this salad is so delicious.
This crunchy cauliflower salad is a great side dish to go with just about anything. It is fantastic with back yard hamburgers, grilled chicken or even with a sandwich to round out a simple but nourishing lunch.
Crunchy Cauliflower Salad
To make my crunchy cauliflower salad you carefully cut through the cauliflower stems and then pull the florets apart into small bit sized pieces. Then place them in a mixing bowl.
Finally chop your onion and add it to the bowl as well.
Slice your cherry tomatoes in half and layer them on top of the chopped onion.
Open your can of corn and drain it. Add to the salad mixture.
Chop or cut up the chives. The easiest way is to snip them into little pieces using kitchen shears.
Top everything off with the mayonnaise, salt, fresh ground pepper, and paprika. Then add just a pinch of cayenne. Cayenne is a little spicy, so just a pinch is enough.
Then gently stir everything together and enjoy!
Crunchy Cauliflower Salad
- 4 cups Cauliflower florets
- 2 Tb. Chopped onion
- 1 Can Corn
- ⅔ cup Cherry tomatos
- ¼ cup Chives
- ⅓ cup Mayonnaise
- ¼ tsp. Salt
- ¼ tsp Ground pepper
- ¼ tsp Paprika
- 1 pinch Cayenne papper
- Carefully cut through the cauliflower stems and then pull the florets apart into small bit sized pieces. Place in a mixing bowl.
- Finally chop the onion and add to the bowl.
- Slice the cherry tomatoes in half and layer on top of the chopped onion.
- Open the can of corn and drain. Add to the salad mixture.
- Chop or cut up the chives using kitchen shears.
- Top with mayonnaise, salt, fresh ground pepper, paprika and just a pinch of cayenne. Gently stir everything together.
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