Greek Cauliflower Salad
A low-carb version of Greek Orzo Salad, this recipe is made with riced cauliflower, cucumber, red onions, tomato and kalamata olives. A simple dressing pulls it all together.
Servings: 8
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.