From the Cook
1/2
Instructions
1
Add first seven ingredients to a large bowl. Stir well to evenly combine.
2
For dressing, zest and juice 1 large lemon into a 2-cup glass measuring cup. Add in olive oil, garlic, salt and pepper. Whisk together to combine.
3
Pour dressing into salad mixture and fold together until dressing has evenly coated all ingredients. Store in an air-tight container in the fridge, or serve immediately.
4
Let the salad chill in the fridge for at least 4 hours will allow the dressing and flavors to combine with all of the veggies. Salad will keep for 5 to 7 days.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Cauliflower Rice 🔥Lightly pan-toast the riced cauliflower for 3-4 minutes before assembling to remove excess moisture and add a subtle nutty flavor that prevents a watery salad.
- Marinate Your Red Onions 🧅Toss thinly sliced red onions with lemon juice and salt 15 minutes before assembly to soften their bite and infuse them with bright acidity that enhances the entire dish.
- Use Oil-Packed Sun-Dried Tomatoes Wisely 🍅Reserve 1-2 tablespoons of the oil from your sun-dried tomatoes jar and incorporate it into your dressing for authentic Mediterranean depth instead of using only fresh olive oil.
- Make-Ahead Prep Strategy ⏰Keep dressing separate and only dress the salad 30 minutes before serving to maintain crisp textures; store all other components separately for up to 3 days.
- Balance Your Lemon Dressing 🍋Use a 1:3 ratio of fresh lemon juice to olive oil, then adjust based on your sun-dried tomato oil addition to achieve the perfect tangy-rich balance without overpowering the delicate cauliflower.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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