About
This light keto salad is packed with low carb veggies, fresh herbs, creamy avocado and crunchy nuts and seeds.
This is a great vegan lunch option or side dish.
Ingredients
- 2 cup arugula
- 2 tablespoon parsley, fresh
- 2 tablespoon peppermint, fresh
- 1 ½ tablespoon olive oil
- 1 cup cauliflower rice
- 1 tablespoon, whole pieces pumpkin seeds
- 1 tablespoon, whole pieces sunflower seeds
- 1 tablespoon, chopped walnuts
- 1 each avocado
- ½ tablespoon lemon juice
- ⅓ cup cucumber
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the cauliflower rice to a small pan over a low/medium heat with two tablespoons of water. Simmer gently for a few minutes to cook the cauliflower through, ensuring all the water has been absorbed.
- Add the nuts and seeds to a dry skillet over a low/medium heat and toast gently for 3-4 minutes until lightly golden.
- Add the cauliflower rice, arugula and chopped parsley to a large serving bowl. Toss to combine.
- Thinly slice the avocado and add to the bowl with the toasted nuts and seeds. Season to taste and toss to combine.
- Finely dice the cucumber and roughly chop the mint. Scatter over the salad and lightly toss. Drizzle with the lemon juice and olive oil to serve.
Nutrition Facts
- Servings: 2
- Calories: 297.0kcal/1242.5kJ (per serving)
- Fat: 27.3g (per serving)
- Carbs: 12.6g (per serving)
- Protein: 5.7g (per serving)
