Ingredients
Method
- Heat 1 tsp avocado oil in a large skillet over medium heat. Add riced cauliflower and stir until crisp-tender and some moisture has evaporated. Spread onto a plate and chill in the freezer for 10 minutes while preparing the dressing and veggies.
- Blend dressing ingredients (avocado oil, lemon juice, garlic) until smooth for 30 seconds, or whisk together in a small bowl if not using a blender.
- In a large bowl, combine the chilled cauliflower rice with diced cucumber, celery, tomatoes, sliced green onions, minced mint, and minced parsley.
- Pour the dressing over the salad and stir well to combine for 1 minute. Taste and adjust seasoning.
- Serve immediately or refrigerate for 30 minutes to let flavors meld. Store any leftovers in a covered container in the fridge for up to 4 days.
Notes
- For best texture, don't overcook the cauliflower rice; aim for 'al dente'.
- Chill the cauliflower thoroughly before mixing to ensure a crisp salad.
- This salad can be made ahead and stored in the refrigerator for up to 4 days. The flavors meld beautifully over time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Chill the cauliflower thoroughly before mixing to ensure a crisp salad.
- This salad can be made ahead and stored in the refrigerator for up to 4 days. The flavors meld beautifully over time. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.