Creamy Artichoke Salad with Cauliflower Rice
Servings: 4
Calories: 355kcal
Ingredients
- 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)
Instructions
- 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!
Notes
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.
Nutrition
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
