Description
A refreshing and crunchy Cauliflower Cucumber and Tomato Salad that combines fresh vegetables with a creamy ranch mayo dressing, perfect for a light meal or a side dish.
Ingredients
Scale
Vegetables
- 1 Medium cauliflower
- 1/2 English cucumber or 2 small cucumbers with ends trimmed
- 1 to 1 1/2 cups cherry or grape tomatoes
- 1 large or 2 medium cloves garlic (pressed)
Dressing
- 3 tbsp mayonnaise
- 3 tbsp ranch
Instructions
- Prepare the cauliflower: Chop cauliflower into small pieces roughly 1/4″ to 1/2″ in size and place them in a large bowl to form the salad base.
- Prepare the cucumbers and tomatoes: Dice the cucumbers and cut the cherry or grape tomatoes into halves or quarters, then add them into the bowl with the cauliflower. Press your garlic cloves over the vegetable mixture to incorporate its flavor.
- Make and add the dressing: In a separate bowl, combine the mayonnaise and ranch dressing thoroughly. Pour this creamy dressing over the vegetable mixture and toss well to ensure even coating.
- Chill and serve: Refrigerate the salad until ready to serve, allowing the flavors to meld and the salad to stay fresh and cool.
Notes
- This salad is best served chilled for maximum freshness.
- Adjust the amount of garlic to taste if you prefer a milder or stronger garlic flavor.
- You can swap ranch dressing for a vegan or dairy-free alternative to fit dietary preferences.
- Cherry tomatoes can be replaced with grape or sliced regular tomatoes if preferred.
- Great as a side dish for BBQs, picnics, or light lunches.
