Cauliflower Rice Salad with Avocado and Lime Vinaigrette

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We’ve taken a paleo approach to the beloved quinoa salad. We’ve replaced cauliflower rice for the quinoa and loaded it up with fresh vegetables, creamy avocado and a delicious lime vinaigrette. It’s light, refreshing and makes a perfect side. ⁣

It’s also super easy to make. Steam, chop and mix together. This made the perfect side to our cilantro-lime Shrimp, chicken would be great as well. ⁣

For this recipe it’s best to steam the cauliflower and not boil. Steam it just until it’s warmed up (crisp-tender). This allows the cauliflower to retain its texture and nutrients. ⁣


𝙨𝙖𝙡𝙖𝙙 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:⁣

  • 340 gram bag of cauliflower rice (freezer section of most grocery stores or you can grate a whole cauliflower). ⁣
  • 1/2 cup each of red, orange and yellow pepper, diced⁣
  • 1 jalapeño seeded and diced ⁣
  • 1 carrot, grated ⁣
  • 1 celery stalk, thinly sliced⁣
  • 1/2 cup red onion, diced⁣
  • 1 avocado, cubed⁣

    𝙙𝙧𝙚𝙨𝙨𝙞𝙣𝙜:⁣
  • 1/3 cup cold pressed olive or avocado oil⁣
  • 6 tbsp lime juice⁣
  • 1 large garlic, grated ⁣
  • 1/4 cup cilantro or parsley⁣
  • Salt to taste ⁣

    𝙙𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨:⁣

    Place a skillet over med-high heat, add the cauliflower and place a lid over top. (Do not add water, if using frozen)⁣
    steam for 6-8 minutes. Time will depend on if you’re using frozen or fresh cauliflower and how tender you prefer your cauliflower. ⁣
    Once the cauliflower is done, remove from the heat and allow to cool while you prepare the vegetables and dressing. ⁣
    In a large bowl add the cauliflower, vegetables, avocado and cilantro/parsley. ⁣
    Whisk the dressing together and pour over the salad. Toss, making sure everything is well coated. Taste and adjust if needed. ⁣
    Wrap the salad and place in the fridge for the flavour to come together. ⁣

Healthy Comforts – A collection of over 150 recipes that are free from gluten, dairy, grains, soy and refined sugar. By Lena Ferrara, C.I. and Melinda Rapallo-Ferrara, MEd.

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