SHARE THIS POST

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

  1. Mix together vinaigrette and cooled cauliflower rice.
  2. Stir all other ingredients.
  3. Split lettuce leaves onto each plate.
  4. Top with more cracked pepper.

Nutritional Facts

Calories
291 Cal
Fat
35.6g
Carbohydrates
16.2g
Fiber
6.3g
Sugar
7.5g
Protein
4.9g