Whole30 Refreshing Rice Salad
Brighten up your Whole30 meal plan with this Refreshing Rice Salad, a vibrant and healthy dish brimming with fresh flavors and wholesome ingredients. This recipe swaps traditional rice for sautéed cauliflower rice, making it perfect for those following gluten-free, low-carb, or Whole30 diets. Packed with juicy cherry tomatoes, crisp cucumber, crunchy red bell pepper, and aromatic red onion, the salad is elevated with fresh parsley and mint for a burst of herbal goodness. A tangy, zesty dressing made with lemon juice and olive oil ties everything together beautifully. Ready in just 25 minutes and best served chilled or at room temperature, this versatile salad is ideal for a refreshing side dish or a light, satisfying main. Add this nutrient-packed cauliflower rice salad to your repertoire for a healthy, delicious meal option!
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 Red onion
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint
- 3 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. If using pre-packaged cauliflower rice, skip to step 3.
For fresh cauliflower rice, cut a head of cauliflower into florets and pulse them in a food processor until they resemble the texture of rice.
In a large skillet, lightly sauté the cauliflower rice over medium heat for about 5-7 minutes until just tender. Set aside to cool.
Halve the cherry tomatoes. Dice the cucumber and red bell pepper into small, even pieces. Finely chop the red onion.
In a large mixing bowl, combine the cooled cauliflower rice, cherry tomatoes, cucumber, red bell pepper, and red onion.
Chop the fresh parsley and mint, then add them to the mixing bowl with the vegetables.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined to create the dressing.
Pour the dressing over the rice and vegetable mixture. Gently toss everything together to ensure the ingredients are evenly coated in the dressing.
Taste and adjust seasoning if needed by adding more salt or lemon juice to your preference.
Allow the salad to sit for about 10 minutes before serving, giving the flavors time to meld. Serve the rice salad chilled or at room temperature.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 26.4 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2233 mg | 48% | |
*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.
