This is a delightful salad, I really enjoyed it on a leaf of romaine, but it would be delicious in a wrap as well. It is a bit like a potato salad only without the potatoes. The finely diced vegetables make it easy to eat, the lemon gives it a fresh taste, and the avocado gives it the creaminess I like in a side salad.
2 cups riced cauliflower
1/2 small red onion finely diced
2 ribs of celery finely diced
2 avocados, pitted, peeled, and diced
2 T fresh lemon juice
1/2 cup chopped walnuts
2 T of your favorite Vegan Mayo
1/2 T Italian seasoning
S&P to taste
Put the riced cauliflower in microwave for 4 min stirring once. Set aside to cool. Then mix the rest of the ingredients together first, stir in the cauliflower, and finally the avocados. Then stir lightly again. Refrigerate for at least one hour before serving. This makes 4 servings approx 290 calories ea. Enjoy!
2 cups riced cauliflower
1/2 small red onion finely diced
2 ribs of celery finely diced
2 avocados, pitted, peeled, and diced
2 T fresh lemon juice
1/2 cup chopped walnuts
2 T of your favorite Vegan Mayo
1/2 T Italian seasoning
S&P to taste
Put the riced cauliflower in microwave for 4 min stirring once. Set aside to cool. Then mix the rest of the ingredients together first, stir in the cauliflower, and finally the avocados. Then stir lightly again. Refrigerate for at least one hour before serving. This makes 4 servings approx 290 calories ea. Enjoy!