I usually meal prep on Sunday's before the week starts and this salad is awesome to take for lunch or even a quick side for dinner during the week. Also, you get a good serving of vegetables and it’s light and fresh. Which I think is great for summer. I don’t like eating hot and heavy things when I’m usually sweating my bum off.
So now we have the cauliflower rice done. I then transfer it to a big mixing bowl. I start chopping all the vegetables I want in the salad. Lately I have been using mini cucumbers, cherry tomatoes, radishes, green onions, broccoli and celery. You can use whatever you would like or whatever you have laying around. I chop them all up in similar bite size pieces.
Next, I season everything with salt and pepper. This time I used Enzo's Table, but sometimes I use regular olive oil or even organic Italian dressing with no added sugar. I don't measure how much olive oil I use but just start with a little then toss and if you need more add more. I always use a good amount of lemon zest (at least 1 tsp) and I squeeze half a lemon or sometimes a whole lemon depending on the size of the salad. Then toss the salad thoroughly and I always give it a taste test to check if it’s seasoned well. This salad is so easy and convenient. Just store the bowl in the fridge and the flavors will marry even more while waiting to be eaten.
I’m thinking for the 4th I will do this salad but more of a pasta salad feel with black olives and maybe chop up some uncured pepperoni.
If you have any questions leave it in the comment area below.
