Thai Cauliflower Rice Salad with Avocado Cream Dressing
Ingredients
Avocado Cream Dressing
-
1
stalk
lemongrass, minced
-
1
whole
avocado
-
½
cup
coconut milk or almond milk
-
3
cloves
garlic
-
½
Tablespoon
fresh grated ginger or ground ginger
-
2
teaspoons
gluten free tamari or coconut aminos
-
1 to 2
teaspoons
chili sauce or sriracha
-
¼
teaspoon
kosher salt
-
pinch
black pepper
-
2
Tablespoons
water or avocado oil (optional)
-
1
Tablespoon
sweetener of choice (optional)
Cauliflower Rice Salad
-
14
ounces
cauliflower or 1 small head
-
1 to 2
large
carrots
-
1 to 2
teaspoons
avocado or coconut oil
-
¼
cup
chopped white onion
-
1
teaspoon
minced garlic
-
½
cup
coconut milk
-
splash
lime juice
-
to taste
kosher salt and pepper
-
1
bunch
cilantro, roughly chopped
-
2
green onions, chopped
extra for topping
-
¼
cup
crushed roasted almonds
-
1 to 2
Thai red peppers or spicy red chili pepper
thinly sliced, extra for topping
Instructions
- Blend the lemongrass, avocado, coconut milk, and garlic to prepare the dressing.
- Add ginger, tamari, chili sauce, salt, and black pepper to the dressing.
- If needed, thin the dressing with water or coconut milk and add sweetener if desired.
- Cut cauliflower and carrots into smaller pieces and rice them in a food processor.
- Sauté garlic and onion in oil until fragrant, then add riced carrots and cauliflower.
- Cook for 2 to 3 minutes, then stir in coconut milk and season with salt, pepper, and lime juice.
- Remove from heat and mix in cilantro, green onion, almonds, and red pepper.
- Drizzle avocado cream dressing over the salad before serving.
Nutrition Facts (estimated)
Servings
4-5
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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