I'm trying to eat more raw (rawer?) so I'm combining it with thin-as-I-can-slice-it-without-shearing-off-skin cauliflower, red cabbage and avocado cubes but I also made it with roasted cauliflower for my family. Both have a fresh parsley vinaigrette and are best served a little warm (at least under our current meteorological conditions).
Serves 4 (makes 3 cups)
1 teaspoon salt