Thai-Inspired Mango & Avocado Salad with Cilantro “Rice”
Updated Jun 26, 2018, Published Sep 26, 2013
This post contains affiliate links. Please see our disclosure policy.
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”:
- Place the cauliflower in a food processor and pulse until it resembles rice.
- Transfer to a bowl and toss with remaining ingredients for the rice.
- Set aside.
Make the dressing:
- Place the cilantro, mint, olive oil, lime juice, vinegar, stevia, ginger, Bragg’s, garlic, and chili flakes in a blender.
- Blend until the herbs are minced and the mixture is pourable (it won’t be completely smooth).
Make the salad:
- In a bowl, toss together the lettuce, mango, avocado, pepper, onions, and cashews.
- Drizzle with the dressing and toss gently.
- Serve immediately alongside the cauliflower “rice.”
Servings
Serves 4-6
