Cauliflower Rice Chopped Salad

Published on November 13, 2019

• 1 (12-ounce) bag thawed and drained frozen riced cauliflower

• ⅔ cup diced fresh tomato

• ⅔ cup diced cucumber

• ½ cup diced carrots

• ½ cup diced celery

• 2 tablespoons diced onion

• 2 tablespoons chopped fresh cilantro (Optional)

• 2 tablespoons chopped slivered almonds

• 1 lime, zested and juiced, divided

• 4 tablespoons extra virgin olive oil

• 2 teaspoons real maple syrup (Optional)

• 1 teaspoon Dijon mustard

• ¼ teaspoon minced garlic

• salt and ground black pepper to taste

• 2 teaspoons chopped fresh cilantro, or to taste (Optional)

1. Combine riced cauliflower, tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest in a large bowl.

2. Stir together lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Pour dressing over salad and toss to combine. Sprinkle with cilantro and serve.

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Nutrition Facts (per serving)

99Calories8g Fat7g Carbs2g Protein

None

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Nutrition FactsServings Per Recipe8Calories99% Daily Value *Total Fat8g10%Saturated Fat1g5%Sodium58mg3%Total Carbohydrate7g2%Dietary Fiber2g7%Total Sugars2gProtein2gVitamin C6mg29%Calcium18mg1%Iron0mg2%Potassium126mg3%

None

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