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Creamy Artichoke Salad with Cauliflower Rice

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Creamy Artichoke Salad with Cauliflower Rice

Course: Salad
Keyword: dairy-free, gluten-free, vegan, vegetarian
Calorie: 300-400, Under 400
Fiber: 11+g
Servings: 4
Calories: 355kcal


  • 3 cups Artichoke Hearts (roughly chopped and divided)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 1/2 tsps Maple Syrup
  • 1  tbsp Dijon Mustard
  • 1 tsp Sea Salt
  • 1 head Cauliflower (chopped into florets)
  • 1 Avocado (cubed)
  • 2 cups Frozen Corn (thawed)
  • 1/4 cup Red Onion (finely chopped)


  • In a food processor or blender, blend half the artichoke hearts, oil, vinegar, maple syrup, dijon and salt until smooth. Transfer the dressing to a salad bowl and set aside.
  • Pulse the cauliflower florets in the same food processor or blender in small batches until the mixture becomes a rice-like consistency.
  • Add the cauliflower rice, remaining artichoke hearts, avocado, corn and red onion to the salad bowl and toss with the dressing until well coated. Enjoy!


  • No Artichoke Hearts

    Use cooked asparagus instead.
  • Serve it Warm

    Lightly saute the cauliflower rice, artichoke hearts and corn before combining with the remaining ingredients.
  • Serve it Wtih

    Our 15-Minute Grilled Steak, Marinated Baked Tofu, Sweet and Crunchy Chickpeas, or Marinated Chickpeas recipe.


Serving: 4g | Calories: 355kcal | Carbohydrates: 36g | Protein: 9g | Fat: 22g | Cholesterol: 0mg | Sodium: 1264mg | Fiber: 16g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 95mg | Calcium: 107mg | Iron: 2mg

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