Cauliflower Avocado Micro Green Salad

Cauliflower Avocado Micro Green Salad


Fourth & Heart would like to welcome Kelly LeVeque to the Founders Blog. We are honored to have her recipes graciously contributed.

A little on Kelly…

Kelly loves to cook. She believes in real food, real ingredients and a clean diet. The Be Well kitchen is constantly buzzing. Kelly loves creating tasty, clean, nutrient-dense recipes and dishes. She loves sharing them even more.

Kelly is a regular contributor for numerous health, wellness and lifestyle publications. She received her bachelor’s degree from the University of Southern California and is certified through The Institute for Integrative Nutrition.

Cauliflower Avocado Micro Green Salad with Roasted Garlic Cashew Cream Sauce

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Directions for Cauliflower Avocado Micro Green Salad

·      4 cups organic purple and orange cauliflower

·      1-2 tbsp Fourth & Heart Garlic ghee

·      1 avocado, thinly sliced

·      2 cups arugula micro greens

1.     Preheat oven to 400 degrees

2.     Dress cauliflower with ghee

3.     Place cauliflower on baking sheet and roast for 20-30 minutes, stirring cauliflower occasionally until tender and caramelized

4.     Plate over arugula micro greens

5.     Top with avocado

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Directions for Roasted Garlic Cashew Cream Sauce

·      2 c organic whole cashews

·      1-2 organic roasted garlic cloves

·      1 cup water

·      1 tsp Himalaynia pink salt

1.     Cover cashews with water for 2 hours, then drain and rinse

2.     Place cashews in food processor or high-speed blender with roasted garlic cloves and water. Blend until smooth.


Be Well. Be Beautiful. Be You.

Kelly LeVeque

Health Coach: Holistic Nutritionist, NSCA-PT, YogaAlliance 200hr

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