Prep Time: 10 minutes (for the salad, not including time to prepare roasted chicken and asparagus)
Cook Time: N/A (for the salad, not including time to roast the chicken and the asparagus)
Keywords: salad entree gluten-free low-carb nut-free sugar-free soy-free chicken aspargus avocado
Ingredients (Serves 1, to be multiplied as needed)
- 4 ounces / 113 g roasted chicken, possibly pasture-raised
- 12 medium spears of roasted asparagus (see below for instructions on how to roast asparagus)
- half of a small ripe avocado
- 1 tablespoon mayonnaise, possibly homemade
- fine sea salt, as needed
- 1 tablespoon sprouted pumpkin seeds (or another lightly crunchy topping)
InstructionsHow to make toasted sesame tahini
Toast the sesame seeds in a dry skillet on medium heat until they are tanned and fragrant. Shake the skillet often or stir the seeds with a spatula. This will take just a few minutes, so guard the seeds like a hawk: they will burn easily. Transfer the seeds to a plate and let cool completely.
Preheat the oven to 400 F / 205 C.
Wash the cauliflower and cut it into bite-sized florets. If the leaves are present, discard the tough outer ones, but preserve the tender, inner ones. Peel the tough outer layer of the stalk and cut crosswise into coins.
Place cauliflower in a bowl, drizzle 1 tablespoon / 15 ml of extra-virgin olive oil on top and stir well to coat. Spread in a single layer on a baking sheet lined with a silicone baking mat and place in the oven. Roast until tender. Check after 20 minutes and roast a few more minutes, as needed.
In the meantime, pour the remaining 2 tablespoons / 30 ml of extra-virgin olive oil in a serving bowl and add the za'atar. Stir to make a paste.
When the cauliflower is cooked, transfer to the bowl with the za'atar paste and stir well to coat. (Do not skimp on this step: you want the dressing to get into the cauliflower's crannies.)