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Easy
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50 Minutes
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Serves 6-8
Nutrition Per Serving
- Calories: 291 Cal
- Fat: 35.6g
- Carbohydrates: 16.2g
- Fiber: 6.3g
- Sugar: 7.5g
- Protein: 4.9g
Print Recipe
Ingredients
- 4 Cups Cauliflower Rice
- 3 Tbsp. of Oregano Vinaigrette OR 2 Tbsp. Olive Oil and 1 Tbsp. Apple Cider Vinegar
- 1 Cup Cherry Tomatoes, cut in half
- 1/2 Red Onion, thinly sliced
- 4 small Persian Cucumbers, cut into quarters lengthwise and slice 1/4"
- 1/2 Cup finely chopped Parsley
- 1/2 Cup coarsley chopped Mint
- 1 tsp. Lemon Zest
- 1 Cup Spinach Leaves
- Freshly Cracked Pepper
- Lettuce Leaves
- Optional-sliced Black Olives
- INGREDIENTS FOR LEMON-OREGANO VINAIGRETTE:
- 1/2 Cup Avocado or Olive Oil
- 2 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Lemon Juice
- 1 tsp. Lemon Zest
- 1 tsp. Honey
- 1 tsp. Garlic or Shallot, chopped
- 1 tsp. Dried Oregano
- 1/4 tsp. Sea Salt
- 1/4 tsp. Black Pepper
Directions
- Mix together vinaigrette and cooled cauliflower rice.
- Stir all other ingredients.
- Split lettuce leaves onto each plate.
- Top with more cracked pepper.