Radish, Cucumber, Cauliflower and Microgreen Salad

Another Monday. Admittedly, it's a bit of a struggle to convince myself to cook during the week. More often than not, I'm working 10 hour days, and definitely strive for simple and quick dinners when I finally make it home.

This is one of those dinners. 

Fresh, raw spring veggies with a simple garlic and dill vinaigrette. I raided the garden for chives, pea shoots and radish sprouts. 

Radish, Cucumber, Cauliflower and Microgreen Salad

4 servings
Ingredients
For the salad:
1 cucumber
12 radishes
A handful of chives, chopped
4 tablespoons cauliflower, minced
2 c. pea shoots
1 c. radish sprouts

For the dressing: (You will have extra dressing!)
3/4 c. olive oil
1/4 c. white wine vinegar
1/2 tsp. roasted garlic, minced
1/2 tsp dried oregano
1 Tbsp. fresh dill, minced or 1 tsp. dried
Kosher salt and ground white pepper to taste

Prepare the Dressing
In a bowl, combine all dressing ingredients and mix.
Allow dressing to sit for 1/2 hour before serving.
Whisk before adding to salad.

Assemble the Salad
Slice the top and bottom off the cucumer and radishes.
Using a spral slicer, slice the cucumber and radishes into ribbons.

For each salad: plate 1/4 of the cucumber and three radishes. Top with 1 Tbsp. cauliflower, 1/2 c. pea shoots and 1/4 c. radish sprouts. Sprinkle with chopped chives.

Drizzle dressing on top.

Optional: My guy added feta on top. It's wonderful either way!