Cauliflower Broccoli Rice Salad
Ingredients
The salad
-
8
oz
cauliflower florets
-
8
oz
broccoli florets
-
½
cup
walnut pieces, toasted
-
2
tablespoon
minced onion
-
¼
cup
chopped parsley
The dressing
-
⅓
cup
avocado oil (or olive oil)
-
¼
cup
Champagne vinegar (or rice vinegar)
-
½
teaspoon
black pepper
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350°F and toast the walnut pieces on a cookie sheet for 10-15 minutes until fragrant.
- Remove walnuts and cool them in a towel, rubbing gently to remove skins.
- Mince the onions and chop the parsley.
- Mix the oil and vinegar in a small bowl and add the onions.
- Rice the cauliflower in a food processor until it resembles rice grains and transfer to a bowl.
- Rice the broccoli in the food processor and combine it with the riced cauliflower.
- For microwave instructions, cover the bowl with cling film and microwave for 3-3⅓ minutes.
- For pan instructions, heat oil in a medium pan, add the broccoli mixture, and cook while stirring for 30-60 seconds.
- Add the parsley and walnuts to the riced vegetables, mix, and add the oil and vinegar dressing.
- Season with salt and pepper to taste and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
188
Total fat
18g
Total carbohydrates
6g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
You might also like