Description
A refreshing and healthy Mexican Cauliflower Rice Salad that is perfect for any meal.
Ingredients
Scale
- 1 medium head of cauliflower, riced (about 4 cups)
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Begin by ricing the cauliflower. You can do this by grating it with a box grater or pulsing florets in a food processor until it resembles rice.
- In a large skillet, heat olive oil over medium heat. Add the riced cauliflower and sauté for about 5-7 minutes until tender but not mushy. Remove from heat and let it cool.
- In a large mixing bowl, combine the cooled cauliflower rice, cherry tomatoes, bell pepper, red onion, cilantro, and avocado.
- In a small bowl, whisk together lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- For added protein, consider mixing in cooked shredded chicken or black beans (if they fit your carb allowance).
- Swap out the avocado for diced cucumber for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: varies
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg