| Servings |
people
|
Ingredients
- 2 1/2 cups cauliflower riced
- 1 cup parsley, fresh chopped
- 1 cup mint leaves packed into cup, chopped
- 1/2 cup green onion thinly sliced
- 1 1/2 cups cucumber peeled and chopped
- 1 1/2 cups celery chopped
- 1 clove garlic minced
- 1/4 cup lemon juice
- 1 tsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- turmeric optional
Ingredients
|
Instructions
- Rice (chop finely) the cauliflower in a food processor or use a grater.
- Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
- Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
- Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (1/3) of this recipe counts as 1 cup of select vegetables and 1 cup of unlimited vegetables.