Bejeweled Cauli-Rice Salad
Bejeweled Cauli-Rice Salad features a vibrant mix of cauliflower rice, chopped pistachios, and dried cranberries, adorned with fresh dill and parsley. Finished with a drizzle of olive oil and a squeeze of lemon juice, this salad offers a delightful combination of textures and flavors, perfect for a light and nutritious meal.
Ingredients
- 2 tsp olive oil plus additional 2 TB to finish
- 8.8 oz cauliflower ‘rice’ see Chef Tip
- 2.8 oz shelled pistachios roughly chopped
- 2.5 oz dried cranberries finely chopped
- Generous handful dill leaves finely chopped
- Generous handful parsley leaves finely chopped
- Squeeze fresh lemon juice optional
- Sea salt
- Freshly ground black pepper
Instructions
- Heat the 2 teaspoons olive oil in a large non-stick pan or wok over medium-high heat.
- Add the cauliflower ‘rice’ and season with salt and pepper.
- Cook for 2-3 minutes, stirring regularly. You don’t want the cauliflower to completely soften, it should still retain some texture.
- Pour it into a large bowl and leave to cool to room temperature, around 15-20 minutes.
- Once the cauli-rice has cooled, stir in the chopped pistachios and cranberries along with all the chopped herbs.
- Stir in the two tablespoons of olive oil and mix well. Taste the mixture and adjust the seasoning with lemon juice (if you desire some acidity) and more salt and pepper, if needed. Enjoy!
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 28gProtein: 11gFat: 40gSaturated Fat: 5gFiber: 6gSugar: 19g