Greek Cauliflower Salad

A low-carb version of Greek Orzo Salad, this recipe is made with riced cauliflower, cucumber, red onions, tomato and kalamata olives. A simple dressing pulls it all together. It’s an easy make-ahead meal for those trying to meal plan and stay on track with Whole30 or any healthy diet as we sail into the first week of the new year.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Greek

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 8 servings

Calories: 183 kcal per serving

Ingredients

5 cups - riced cauliflower
1 cup - pepper
1 ½ cups - English cucumber
½ cup - red onion
½ cup - sun dried tomatoes in oil
½ cup - kalamata olives
¼ cup - fresh parsley
1 - lemon
½ cup - olive oil
1 clove - garlic
½ tsp - kosher salt
¼ tsp - black pepper

Instructions

Add first seven ingredients to a large bowl. Stir well to evenly combine.
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.
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.
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.

Nutrition