Chorizo Rice Salad

About

This tasty Keto salad recipe makes a delicious lunch or light dinner option. Our low carb dish is prepared with cauliflower rice, smoky Spanish chorizo, zesty lime juice, creamy avocado, juicy cherry tomatoes, cooling cucumber, fragrant fresh cilantro, and peppery arugula. The salad requires minimal cooking of the cauliflower and chorizo before being brought together and drizzled with a tangy chorizo oil dressing.

How Do You Make Cauliflower Rice?

Cauliflower rice is a great Keto-friendly grain alternative. Having increased in popularity over the last few years, it can now often be found ready prepared in many grocery stores, either fresh or frozen. If you cannot source cauliflower rice or prefer to make your own, it is very simple to prepare. Simply use a box grater to shred cauliflower florets into grain-sized pieces until you have the required quantity.

Can I Use Mexican Chorizo?

We have used Spanish chorizo for this Keto salad recipe. Spanish chorizo is cured; therefore, it can be eaten as it is or may be cooked. We have cooked our Spanish chorizo, allowing it to release its oils to be incorporated into our salad dressing. Like Spanish chorizo, Mexican chorizo consists of a seasoned and spiced pork blend. Mexican chorizo, however, is raw and must be cooked. You may use Mexico can chorizo if preferred for this recipe, adjusting cooking times and macros accordingly.

Ingredients

2 cup cauliflower rice
2 oz fresh food spanish chorizo
2 tablespoon extra virgin olive oil
1 each avocado
4 cherry cherry tomato
⅓ cup cucumber
2 tablespoon cilantro
1 cup arugula
2 teaspoon lime juice, fresh
⅛ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Add the cauliflower rice to a saucepan with 2 tablespoons of water. Add a pinch of salt and pepper. Set over a low/medium heat. Cook the rice through for 3-4 minutes until piping hot.
Slice the chorizo into half-inch thick discs, then slice into half-moons. Heat a tablespoon of the olive oil in a skillet over a medium/high heat. Add the chorizo. Pan-fry the chorizo for 3-4 minutes or until golden and releasing its juices.
Quarter the tomatoes, dice the cucumber, and the avocado. Add the cauliflower rice to a large salad/serving bowl. Add 1 packed cup arugula, tomatoes, cucumber, and avocado. Roughly chop the cilantro and add to the bowl. Mix well to combine.
Add the cooked chorizo to the salad bowl, reserving the chorizo juices in the skillet. Whisk the lime juice and remaining olive oil into the chorizo oils. Drizzle the lime and oil mixture over the salad. Toss to combine and serve.