Ingredients
- 1 (12 ounce) package frozen riced cauliflower, thawed and drained
- ½ cup diced carrots
- ½ cup diced celery
- 2 tablespoons diced onion
- 1 lime, zested and juiced, divided
- 4 tablespoons extra virgin olive oil
- 2 teaspoons real maple syrup (Optional)
- 1 teaspoon Dijon mustard
- 2 teaspoons chopped fresh cilantro, or to taste (Optional)
Why You'll Keep Making This
Fresh, light, and full of vibrant flavors. It’s a great way to enjoy a healthy meal that feels satisfying without being heavy. Plus, it’s packed with nutrients and fiber from the veggies and cauliflower.
Cooking Techniques
- Use a food processor to pulse the cauliflower into rice-sized pieces for the best texture.
- Chop the veggies evenly so every bite has a nice balance of flavors.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
- Chop the veggies evenly so every bite has a nice balance of flavors.
- Chill the salad for at least 30 minutes before serving to let the flavors meld together.
Directions
Whisk the riced cauliflower, chopped tomato, cucumber, carrots, celery, onion, cilantro, and almonds in a big bowl. 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 the dressing over the veggie mixture, then give it a good toss so all the flavors come together. Finish by sprinkling a bit more cilantro on top before serving.
Serving Options
Serve it as a side dish alongside grilled chicken or fish for a complete meal. It also works well as a light lunch on its own or wrapped in lettuce leaves for a refreshing wrap option.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any dressing separate if possible and add it just before serving to maintain freshness and crunch.
