I love little salads like this. They’re good for a quick burst of energy, easy to make, and delicious.
I like grain salads and love traditional tabouli, but sometimes you just need more veggies than grains. And this salad fits the bill perfectly.
It starts with cauliflower. To make it the best it can be, you need to get a head and process it yourself. The pre-riced cauliflower is too big for this — you want fluffy, evenly chopped grains, not chunks. A food processor is perfect for this; a boxed grater works in a pinch.
Next, a tomato. A good one if you can find it. Some fresh parsley and mint, lemon and Ava Jane’s Kitchen Avocado Oil, and you’ve got yourself a healthy flavorful side or snack.
I like to eat this with more veggies on the side if I’m feeling healthy, but add a piece of chicken, some cooked shrimp, or whatever protein you have on hand to make it more filling.
Ingredients
- 1/2 head cauliflower
- 1 large tomato diced
- 1/2 cup fresh chopped parsley
- 1/4 cup fresh chopped mint
- 1/4 cup Ava Jane’s Kitchen Avocado Oil
- Juice of 1 lemon
- Colima Sea Salt
- Fresh ground pepper
Instructions
- Pulse the cauliflower in a food processor until it is about the size of rice. It should be even and fluffy.
- Put in a large bowl with the rest of the ingredients and mix well. Chill until ready to serve, but serve at room temperature
THANK YOU FOR THE RECIPE. can this be made ahead and kept in frig and maintain its flavor and freshness for up to three days?
I’ve never had it last that long, honestly, but it should last 🙂