Artichoke and Cauliflower Rice Salad
2 cups (8 ounces) frozen organic riced cauliflower, defrosted
1 (12-ounce) jar water-packed artichoke hearts, drained and chopped
½ whole medium green (or red) sweet pepper, chopped
1/3 cup chopped Vidalia onion
12 (2 ounces) pitted green olives, sliced
¾ cup sugar-free avocado oil mayonnaise
2 tablespoons dried parsley (or ¼ cup chopped fresh parsley)
1 teaspoon ground mustard powder
½ teaspoon sea salt (or to taste)
½ to 1 teaspoon Madras curry powder
¼ teaspoon fresh ground black pepper
1 packet organic stevia
½ cup sliced or slivered almonds
Measure out riced cauliflower and defrost.
While cauliflower defrosts, chop artichokes, sweet pepper, and onion and slice the olives, transferring everything to a medium mixing bowl and combine.
In a small mixing bowl add and whisk together the mayonnaise, parsley, ground mustard, sea salt, curry powder, black pepper and stevia, whisking together until thoroughly combined. Pour the dressing over the salad and, using a large rubber spatula, fold together until evenly mixed and coated with dressing.
Cover and chill for at least one hour. Top each salad serving with one or two tablespoons of the sliced almonds.
Serves 8 as a side.
Nutrition values per serving as a side: 212 calories (87.9 percent from fat), 20.7 g fat (2.7 g saturated fat), 4.8 g carbohydrates (3 net carbs), 1.8 g sugars, 2.1 g fiber, 1.8 g protein, zero cholesterol, 377 mg sodium.
Want to make this a dinner salad? Use a large already-roasted organic chicken breast with the skin and bone removed. Dice and add to the salad.