It’s November and there’s still fresh organic strawberries to be had at the local farmer’s market and not the scrawny, no flavor kind either. Although not quite as good as when they’re at the peak of the season but still pretty good for being at the end. I’m not sure how much longer they’re going to be available, I’m just getting ’em while the gettin’ is still good.
Besides just eating the strawberries plain as a snack, I also made strawberry tabouli – a raw variation that has strawberries subbing in for tomatoes and cauliflower for bulgar wheat. Except for the olive oil and the salt and pepper, I got everything pictured at the farmers market, even the falafels and lemon hummus.
Makes about 4 – 6 servings
6 fresh strawberries, cut into small chunks
1/2 cauliflower head
4 – 6 lacinato kale leaves
1 green onion, finely chopped
Handful fresh parsley, minced
Handful fresh mint, minced
1 garlic clove, minced
1 tablespoon lemon juice, freshly squeezed
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
Black pepper to taste
In a large mixing bowl, grate the cauliflower with a box grater using the large holes side. De-stem the kale leaves and cut into thin strips and add to the bowl. Add in the strawberries, green onions, parsley and mint. Mix well.
In a small bowl, whisk together the dressing ingredients. Add the dressing and toss to coat. Cover and refrigerate until ready to serve.