For the first time in years, we had a winter in Los Angeles. Well, I use the term ‘winter’ pretty loosely. What we actually experienced was non-summer temperatures and a reasonable amount of rain. For us, that constitutes winter. And the best thing about it, apart from the hills being lush and green instead of dry and brown, is that we get to be excited about Spring. So in honor of the warmer temperatures that arrived this week, I made this green cauliflower rice salad full of fresh flavors and nourishing nutrients.
One serving of this delicious cauliflower rice salad contains 100% of your daily vitamin C needs, and more than 1/4 of a woman’s fiber and potassium needs. It also contains a hefty dose of healthy fats. And if you eat it alongside a couple of boiled eggs, you have the perfect balance of carbs, fat, and protein. The lime juice and cilantro add to the fresh Spring-like flavors of this antioxidant-rich dish. So if Spring has sprung in your neck of the woods, why not whip up a batch of this tasty salad.
- 1 medium head cauliflower, riced
- 3 stalks celery, diced
- 2 Persian cucumbers, diced
- 2 avocados, diced
- 2 green onions, sliced
- ½ cup chopped cilantro
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Juice of 1 lime
- Salt and pepper to taste
- Put all of the ingredients in a bowl and mix well.
- Serve immediately, or store in an airtight container in the fridge for up to 1 day.
How to make cauliflower rice
1. Cut the cauliflower head into medium sized florets.
2. Put the florets into a food processor. Do not fill more than 1/2 way. Process in 2 batches if necessary.
3. Pulse the cauliflower in 1-second pulses until it is all the size of large grains of rice.