Cauliflower Rice Salad with Fresh Mint & Berries

Cauliflower Salad
Photo by Paul Buceta

Fresh mint. You’ve seen it take over your garden or muddled in a mojito, but is it good for anything else? Heck yes! If you love cooking with fresh herbs, especially in the warmer months, then good news: mint can be used in dozens of your favorite healthy recipes—like salads, smoothies, iced teas, marinades, baking and more. Known for its refreshing flavor that can also aid indigestion, headaches, and congestion, it’s worth getting familiar with this refreshing ingredient. Try it in this summer-ready cauliflower salad!

Cauliflower Rice Salad with Fresh Mint & Berries

Total Time: 45 minutes
Makes 8 servings

  • 1 head cauliflower, cut into florets, washed and completely dried
  • ½ cup packed fresh mint leaves, thinly sliced
  • 1 cup  blueberries, washed and dried
  • 1 cup chopped strawberries, washed and dried
  • ½ cup pumpkin seeds

For the Dressing

  • 4 Tbsp extra virgin olive oil
  • 2 shallots, peeled and finely chopped
  • Salt and pepper to taste
  • 1 Tbsp honey
  • 1 lemon, zested
  • ½ lemon, juiced
  • 1 clove garlic, minced
  • 1 Tbsp apple cider vinegar

1. Place the cauliflower florets into a food processor and pulse until it forms a rice-like consistency. You may need to complete this in batches depending on the size of your food processor. If you feel there is still a lot of moisture in your cauliflower, place it on paper towels and ring out any excess moisture as this will impact the consistency of the finished product.

2. Transfer the riced cauliflower, mint, blueberries, and strawberries into a large bowl and gently toss.

3. To make the dressing, place 1 tablespoon of the olive oil in a small pan and heat over medium heat. Add the shallots, salt, and pepper, and sauté for 8-12 minutes, or until translucent. Decrease the heat if needed to prevent the shallots from burning.

4. Once cooked, turn the heat off, add the honey, and stir until completely dissolved.

5. Remove the pan from the heat and add the zest of one lemon, juice from half of the lemon, and garlic. Stir to combine.

6. Whisk in the remaining olive oil and vinegar. Pour all contents over top the cauliflower salad.  Stir well to combine all ingredients.

7. Garnish with pumpkin seeds and extra fresh mint and serve.

Nutrients per serving: Calories: 87, Fat: 1.5 g, Carbs: 18 g, Protein 4 g, Fiber: 4 g

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