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Ingredients

How to make it

  • Combine the beans, sunflower seeds, most of the dressing, and cauliflower in a large bowl. Toss well. Add the chips, feta, and radish. Toss gently. Taste, add more dressing if needed, and the avocado. Toss once or twice and enjoy.
  • Serves 4.
  • Prep time: 5 min
  • salad dressing
  • Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
  • While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
  • Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
  • You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
  • Makes ~2/3 cup.
  • Prep time: 5 min - Cook time: 5 min

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