Ingredients:
Salad:
12 oz riced cauliflower
1 small cucumber, diced
1/2 cup chopped tomato
1/4 c chopped fresh green onion (we like red)
1 cup chopped Parley
Dressing
1/2 c olive oil
1/2 c lemon juice or to taste
1 t dijon mustard
1 t stevia
Salt and Pepper to taste
Kalamata olives for serving
Directions:
In large bowl, combine salad ingredients.
In small bowl, whisk together dressing ingredients. If you don't know how much lemon your tastebuds like, start first with less lemon on this salad and add more as desired. Our family says 'more lemon, more better'. Combine into salad. Let marinate for at least 30 minutes. Overnight is best.
Adjust seasoning and serve as desired. We like a few Kalamata olives on each plate.
Approximately 12 half cup servings
If you serve this with a piece of Keto chicken, pork or beef, you'll have a complete balanced Keto meal.
Energy: 104 calories
Fat: 9.4g 80%
Carbs: 4g 15%
Fiber: 1.1g
Net Carbs: 2.9g
Protein: 1.3g 4.8%