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.