About
This low carb rice salad is a great way to use up any low carb veggies you may have left in the fridge and is packed with flavor and texture.
This makes a great light lunch option or side salad.
Ingredients
- 4 small radish, raw
- 2 tablespoon cilantro
- 2 cherry cherry tomato
- 1 ½ cup cauliflower rice
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 1 each avocado
- 1 tablespoon, whole pieces pumpkin seeds
- 1 tablespoon feta cheese
- 1 tablespoon, whole pieces sunflower seeds
- ¼ cup cucumber
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the cauliflower rice to a small pan with 1/4 cup of water and a small pinch of salt. Simmer for 3-4 minutes until all the liquid has been absorbed and the rice is cooked through. Set aside to cool.
- Add the rice to a serving bowl. Dice the avocado, tomato and cucumber and thinly slice the radishes. Add to the rice and toss to combine.
- Crumble over the feta and scatter the seeds and cilantro. Season with a little salt and pepper and mix together.
- Whisk together the olive oil and lemon juice and drizzle over the salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 266.1kcal/1113.4kJ (per serving)
- Fat: 23.1g (per serving)
- Carbs: 13.1g (per serving)
- Protein: 6.3g (per serving)
