Pickled Cauliflower and Broccoli Salad

Serves 4 


3 ½ cups cauliflower florets

3 ½ cups broccoli florets 

1 avocado, peeled and pitted

¼ cup cranberries, dried

¼ cup pumpkin seeds, toasted

1 tablespoon olive oil salt to taste

Pepper to taste

For pickling:

1 cup apple cidered vinegar

¼ cup water

Optional: 1 tablespoon honey 


  1. Lightly steam cauliflower and broccoli florets until tender. Cool immediately in iced water and drain. 
  2. Bring all pickling liquid ingredients to a boil, pour liquid over the cauliflower and broccoli and allow to cool completely. 
  3. Strain off pickling liquid, and reserve for the next time you make a salad. 
  4. Cut the avo into cubes and add to pickled cauliflower and broccoli. Add cranberries, pumpkin seeds, and toss all ingredients together. 
  5. Dress the salad with olive oil, salt and pepper. 
  6. While tossing salad, the avo should lightly coat all the ingredients. 



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