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 for 10-15 minutes.
- Once toasted, cool the walnuts and remove the bitter skins by rubbing them in a towel.
- Mince the onions and chop the parsley.
- Combine the oil and vinegar in a bowl and add the onions to mellow.
- 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 with the riced cauliflower in a microwaveable bowl.
- Microwave the mixture for 3 to 3 ⅓ minutes, then stir.
- Alternatively, cook the broccoli in a pan over medium heat with oil, stirring occasionally until cooked.
- Add the parsley and walnuts to the riced mixture, then stir in the oil and vinegar dressing.
- Adjust seasoning 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
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