Thai-Inspired Mango & Avocado Salad with Cilantro “Rice”

Ingredients

For the “Rice”:

• 1 head cauliflower, trimmed and cut into florets
• ¼ cup chopped cilantro
• 2 teaspoons rice vinegar
• 20 drops plain stevia liquid or
• 1 tablespoon agave nectar, or to taste
• Sea salt, to taste

For the Salad Dressing:

• ¼ cup fresh cilantro leaves
• ¼ cup fresh mint leaves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice (from about 1 lime
• 4 teaspoons gluten-free rice vinegar
• 30 drops plain stevia liquid or
• 4 teaspoons agave nectar, or to taste
• 2 teaspoons minced fresh ginger
• 2 teaspoons Bragg’s liquid aminos or gluten-free soy sauce
• 1 large garlic clove, mince
• ¼ teaspoon chili flakes, or to taste

For the Salad:

• 1 small head romaine lettuce, shredded
• 2 large mangos, peeled and cut into matchsticks
• 2 large avocados, pitted and sliced
• ½ cup sweet red pepper, chopped
• 3 green onions, sliced
• ½ cup lightly toasted cashews or macadamia nuts

Directions

Make the “rice”:

1. Place the cauliflower in a food processor and pulse until it resembles rice.
2. Transfer to a bowl and toss with remaining ingredients for the rice.
3. Set aside.

Make the dressing:

1. Place the cilantro, mint, olive oil, lime juice, vinegar, stevia, ginger, Bragg’s, garlic, and chili flakes in a blender.
2. Blend until the herbs are minced and the mixture is pourable (it won’t be completely smooth).

Make the salad:

1. In a bowl, toss together the lettuce, mango, avocado, pepper, onions, and cashews.
2. Drizzle with the dressing and toss gently.
3. Serve immediately alongside the cauliflower “rice.”

Servings

Serves 4-6

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