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Ingredients 0/13
Why You'll Love This Recipe
This salad is fresh, light, and packed with nutrients. Using chopped cauliflower rice adds a satisfying crunch and keeps it low in carbs. It’s a great way to enjoy vegetables in a new and tasty form.
Helpful Cooking Tips
- Use a food processor to quickly chop the cauliflower into rice-sized pieces.
- Lightly steam the cauliflower rice if you prefer a softer texture.
- Add herbs like parsley or cilantro to boost flavor and freshness.
- Lightly steam the cauliflower rice if you prefer a softer texture.
- Add herbs like parsley or cilantro to boost flavor and freshness.
Directions
Put the riced cauliflower into a big bowl. Add in the chopped tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest. In a separate small bowl, whisk together the lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper until everything is well combined. Pour this dressing over the veggies and give it a good toss so all the flavors come together. Finish by sprinkling a little extra cilantro on top before serving.
How To Serve It Best
Serve this salad chilled for the best taste. It pairs well with grilled chicken or fish for a complete meal. You can also enjoy it as a side dish or a healthy snack on its own.
Storing This Dish
Store the salad in an airtight container in the refrigerator. It stays fresh for up to 3 days. Keep any dressing separate until ready to serve to avoid sogginess.
40
people cooked this recipe
