Servings: 4-6 1x
Ingredients
Salad:
- 4 cups riced cauliflower (about a 15–16 ounce bag or 1 medium cauliflower, grated)
- ½ large cucumber, diced
- 2 stalks celery, diced
- 4 Roma tomatoes, seeded and diced
- 4 green onions, white and green parts thinly sliced
- ¼ cup packed mint leaves, minced
- 1 cup fresh parsley, minced
Dressing:
- 3 Tbsp. avocado oil (such as Primal Kitchen brand), may substitute olive oil
- Juice of 1 lemon (about ¼ cup)
- 1 clove garlic, finely minced if not using a food processor
- ½ tsp. salt, or to taste
- ¼–½ tsp. black pepper, or to taste
Instructions
- Place a large skillet over medium heat. Add 1 tsp. avocado oil. When oil starts to shimmer, add the riced cauliflower and stir. Continue heating and stirring until cauliflower starts to release some of its moisture and is crisp-tender (don’t overcook it – you want it a little ‘al dente’ or ‘toothy’). Remove from heat and continue to stir for a couple more minutes to help the moisture evaporate as the cauliflower cools. Spread onto a large plate or baking sheet and set in the freezer while you make the dressing and chop the veggies.
- Add dressing ingredients to a blender and blend on high until well combined. (Alternatively, you can finely mince the garlic then whisk dressing ingredients in a small bowl if you don’t have a blender.
- When cauliflower is cool, place in a large bowl with cucumber, celery, tomatoes, onions, mint, and parsley.
- Pour dressing over salad and stir to combine. Taste and adjust spices as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to combine.
- Store unused portion in a covered container in the fridge for up to 4 days.
Notes
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Nutrition Information
- Serving Size: 1/6th of recipe
- Calories: 120
- Fat: 8g
- Sodium: 265mg
- Carbohydrate: 11g
- (Fiber: 5g
- Sugar: 4g)
- Protein: 3g