At the deli counter of my local supermarket, there’s this Greek Orzo Salad that became my December addiction. It’s so delicious and packed with veggies and flavors that are some of my favorites.
The problem is now that I’m trying to have a more carb-conscious January is that I can’t stop thinking about that salad. It haunts me when I walk past the deli, so I decided to make a new version. One with the same bold flavors, only this one is Whole30 friendly, vegetarian and even vegan.
It turns out, you don’t need the cheese or the orzo to capture those same beautiful Greek flavors. So, I’m happy to introduce this, my Greek Cauliflower Salad. It’s an easy make-ahead meal for those trying to meal plan and stay on track with Whole30 or any healthy diet as we sail into the first week of the new year.
Ingredients
- 5 cups riced cauliflower
- 1 cup diced bell pepper (I used a mix of red and green for added color.)
- 1½ cup diced English cucumber
- ½ cup diced red onion
- ½ cup sun dried tomatoes in oil (check the label, if you're doing Whole30)
- ½ cup kalamata olives
- ¼ cup chopped fresh parsley
- 1 large lemon
- ½ cup olive oil
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Instructions
Add first seven ingredients to a large bowl. Stir well to evenly combine.
For dressing, zest and juice 1 large lemon into a 2-cup glass measuring cup. Add in olive oil, garlic, salt and pepper. Whisk together to combine.
Pour dressing into salad mixture and fold together until dressing has evenly coated all ingredients. Store in an air-tight container in the fridge, or serve immediately.
Note: Letting the salad chill in the fridge for at least 4 hours will allow the dressing and flavors to combine with all of the veggies. Salad will keep for 5 to 7 days.
