Cauliflower Rice Chopped Salad

Frozen riced cauliflower is a healthy convenience item that I like to use. I usually have some in the freezer for all kinds of side dishes. It even works in this easy, fresh, chopped salad, too. Once all your veggies are prepared, toss them in a bowl and stir up the tasty dressing, and you're done! Leave out the maple syrup, if you want to be sugar-free.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 99 Calories

Ingredients

• salt and ground black pepper to taste
• ½ cup diced carrots
• ¼ teaspoon minced garlic
• ½ cup diced celery
• 1 teaspoon Dijon mustard
• 2 tablespoons diced onion
• 4 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh cilantro (Optional)
• 1 (12 ounce) package frozen riced cauliflower, thawed and drained
• ⅔ cup diced fresh tomato
• ⅔ cup diced cucumber
• 2 tablespoons chopped slivered almonds
• 1 lime, zested and juiced, divided
• 2 teaspoons real maple syrup (Optional)
• 2 teaspoons chopped fresh cilantro, or to taste (Optional)

Recipe Instructions

Step 1

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

Step 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.