Paleo, Autoimmune Protocol (see note), Vegan, Vegetarian, Pescatarian, Gluten Free, Grain Free, Nightshade Free (see note)
Ingredients
1 red pepper
1 orange pepper
3 green onions
1 head cauliflower
2 cups chopped pineapple
¾ cup chopped cilantro
1 Tbsp chopped mint
4 Tbsp chopped basil
¼ cup chopped parsley
2 Tbsp avocado oil
1 tsp sea salt + a sprinkle
Juice from 1 lime
2 Tbsp red wine vinegar
3 Tbsp coconut sugar
4 Tbsp coconut aminos
¼ cup raw pepitas
Instructions
Wash, cut and rice cauliflower. To rice cauliflower either use a cheese grater or your food processor. Place riced cauliflower in a large bowl.
Wash and chop green onion, red and orange pepper, and place in the bowl.
Wash, chop and measure out the mint, basil, parsley and pineapple, and place in the bowl.
Toast pepitas by adding to a lightly oiled pan. Sprinkle with a touch of sea salt. stir continuously until just starting to brown then immediately remove from heat.
To make dressing mix sea salt, lime juice, red wine vinegar, coconut sugar, and coconut aminos. I like to use a mason jar and give the dressing a good shake.
Add dressing to the salad along with toasted pepitas, toss well and serve.
Notes
Use organic whenever possible! Omit red and orange pepper for AIP and Nightshade Free. You can swap in a different veggie or omit altogether. I recommend carrot as a good sub.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/asian-cauliflower-rice-chop-salad/