1 cup cauliflower florets steamed or boiled and finely chopped.

1/2 cup raw broccoli florets finely chopped

Generous handful parsley finely chopped

1/2 cup cherry tomatoes 

Pitted kalamata olives finely chopped (about 10)

Pitted green olives finely chopped (about 10)

2 tsp. capers

2 Tbsp. chopped red onion

2 to 3 Tbsp. avocado oil

2 Tbsp. coconut vinegar (can sub apple cider vinegar)

Salt and pepper to taste

Mix all ingredients well in a large bowl. Adjust flavor as necessary to your taste. Cover and marinate for at least an hour in the fridge or overnight. Stir and serve.