Paleo Refreshing Rice Salad
Delightfully fresh and bursting with vibrant flavors, this Paleo Refreshing Rice Salad is the perfect healthy dish for your next meal or gathering. Made with nutritious cauliflower "rice" as a gluten-free and low-carb base, this salad is loaded with crisp red bell pepper, juicy grape tomatoes, crunchy cucumber, tangy red onion, and savory black olives. The bold medley of vegetables is tied together with a zesty homemade dressing made from extra-virgin olive oil, lemon juice, apple cider vinegar, and a touch of honey for natural sweetness. Finished with a sprinkle of fresh parsley, this salad is not only Paleo-friendly but also effortlessly light, satisfying, and refreshing. Perfect for meal prep or as a chilled side dish, it’s ready in just 25 minutes and promises layers of flavor in every bite.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 large red bell pepper
- 1 large cucumber
- 0.5 medium red onion
- 1 cup grape tomatoes
- 0.5 cup black olives
- 0.25 cup fresh parsley
- 0.25 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Start by preparing the cauliflower 'rice'. Remove the leaves from the cauliflower head and chop it into florets. Place the florets into a food processor and pulse until they resemble the size of grains of rice.
Transfer the cauliflower 'rice' into a large skillet over medium heat. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy. Allow it to cool.
In the meantime, dice the red bell pepper, cucumber, and red onion finely. Halve the grape tomatoes and slice the black olives.
Chop the fresh parsley and set aside.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, apple cider vinegar, honey, sea salt, and black pepper to create the dressing.
In a large bowl, combine the cooled cauliflower 'rice', red bell pepper, cucumber, red onion, grape tomatoes, and black olives.
Pour the dressing over the salad and toss to coat the ingredients thoroughly.
Sprinkle the chopped parsley over the salad and give it one final stir.
Serve immediately or refrigerate for up to 2 hours for a chilled salad. Enjoy your refreshing Paleo-friendly rice salad!
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 33.9 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2942 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
