submitted by Sara on July 13 2019
contains animal productscontains dairy products

Ingredients
for
servings

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Preparation

  1. Serving size:
    4.80 oz (calculated)
    1 cup (by recipe creator)
  1. Use a food processor and blend the cauliflower florets until they resemble rice.
  2. Finely chop the cucumber, parsley and mint.
  3. Crumble or finely chop the feta.
  4. Finely chop the whites of the spring onions and slice the greens. Optionally set aside the greens for garnishing.
  5. In a large bowl, mix together the cauliflower rice, herbs, cucumber, chopped spring onions, feta and lemon zest.
  6. Whisk together the oil and lemon juice and season with salt and pepper.
  7. Add the dressing to the salad and stir well to coat the salad throughout.
  8. Let sit for at least half an hour.
  9. Serve chilled garnished with the greens from the spring onions you set aside.
  10. Meal Prep Tip

  11. This dish tastes even better the next day, so it's perfect for preparing in advance. You can store the salad in an airtight container for up to 3 days in the fridge.

Nutrition Facts
for
serving

  • Calorie count
    111 kcal
  • % of calories by macros
    Fat64.0 %71 kcal7.1 g
    Net Carbs16.2 %18 kcal4 g
    Dietary Fiber5.4 %6 kcal2.5 g
    Protein14.4 %16 kcal3.6 g
  • Approx. WW SmartPoints™
    2.6
  • Cholesterol 3.7 mg
  • Sodium 337.4 mg
  • Fat 7.1 g
    • Saturated Fat 1.1 g
    • Trans Fat 0 g
  • Carbohydrates 6.5 g
    • Dietary Fiber 2.5 g
    • Total Sugars 2.2 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 3.6 g
  • Calcium 80.7 mg
  • Iron 1.5 mg
  • Magnesium 24.2 mg
  • Potassium 371.2 mg
  • Zinc 0.6 mg
  • Vitamin A (Retinol Equivalents) 60.6 mcg
  • Vitamin B12 0.1 mcg
  • Vitamin C 57.8 mg
  • Folate 70.9 mcg
    • Folic Acid 2.5 mcg