Ingredients
Units
Scale
- 2 cups riced cauliflower, (raw, not frozen)
- 3 cups tomatoes, small diced
- 2 cups cucumber, small diced
- 3/4 cup green onions, chopped thin
- 1/2 cup fresh parsley, cilantro or mint, minced (a combination works, too)
- 1/4 cup avocado or olive oil
- juice and zest of 2 lemons, (about 1/3 cup)
- salt and pepper, to taste
Instructions
- Zest, and then, juice the lemons.
- Mix oil, lemon juice, salt and pepper by whisking together in a small bowl.
- If your local market doesn’t sell freshly riced cauliflower, just buy a head and rice the cauliflower by grating or pulsing in a food processor.
- Dice tomatoes, cucumbers, onion.
- Mince the herbs. You can use parsley, cilantro or mint. A combination of any and all of them works well, too.
- Choose a salad bowl and add all your prepped veggies and herbs. Stir to evenly distribute them through the salad.
- Pour the lemon dressing over the salad veggies and stir to coat the entire salad in the dressing.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and veggies to marinate.
- Serve cold.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Salad, Side Dish, Vegetable
- Cuisine: American