There’s no seafood in this dish, but we don’t think you will
miss it – and the fish won’t be mad either. Instead we use
cauliflower. The lime juice breaks down its fibers, resulting in a salad
or dip so tasty that you won’t want to share.
Makes 4-6 servings
- 1 small head of cauliflower, finely chopped (about 2 ½ cups)
- 2 cups tomatoes, diced (about 4 medium)
- ½ cup chopped red onion
- 2 jalapeno peppers, diced
- 1 teaspoon salt
- ¾ cup lime juice
- ¼ cup cilantro
- 1 avocado, diced
- Freshly ground black pepper, to taste
Mix together the cauliflower, tomatoes, red onion, jalapeno, salt, and
lime juice in a medium bowl. Add the cilantro and let the mixture sit
in the fridge for at least 1 hour.
Add the avocado and black pepper to taste. Serve immediately.
Source: Thug Kitchen; Forks Over Knives.