Keto Crunchy Rice Salad (Vegan)

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    7 min

  • ready time

    ready time

    15 min

Keto Crunchy Rice Salad (Vegan)

This light keto salad is packed with low carb veggies, fresh herbs, creamy avocado and crunchy nuts and seeds.

This is a great vegan lunch option or side dish.

  • Net Carbs

    4.8 g

  • Fiber

    7.7 g

  • Total Carbs

    12.6 g

  • Protein

    5.7 g

  • Fats

    27.3 g

297 cals

Keto Crunchy Rice Salad (Vegan)

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Arugula

    Arugula

    2 cup

  • Parsley, Fresh

    Parsley, Fresh

    2 tablespoon

  • Peppermint, Fresh

    Peppermint, Fresh

    2 tablespoon

  • Olive Oil

    Olive Oil

    1-½ tablespoon

  • Cauliflower Rice

    Cauliflower Rice

    1 cup

  • Pumpkin Seeds

    Pumpkin Seeds

    1 tablespoon, whole pieces

  • Sunflower Seeds

    Sunflower Seeds

    1 tablespoon, whole pieces

  • Walnuts

    Walnuts

    1 tablespoon, chopped

  • Avocado

    Avocado

    1 each

  • Lemon Juice

    Lemon Juice

    ½ tablespoon

  • Cucumber

    Cucumber

    ⅓ cup

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 5

15 min

  • Step 1

    Add the cauliflower rice to a small pan over a low/medium heat with two tablespoons of water. Simmer gently for a few minutes to cook the cauliflower through, ensuring all the water has been absorbed.
    Step 1
  • Step 2

    Add the nuts and seeds to a dry skillet over a low/medium heat and toast gently for 3-4 minutes until lightly golden.
    Step 2
  • Step 3

    Add the cauliflower rice, arugula and chopped parsley to a large serving bowl. Toss to combine.
    Step 3
  • Step 4

    Thinly slice the avocado and add to the bowl with the toasted nuts and seeds. Season to taste and toss to combine.
    Step 4
  • Step 5

    Finely dice the cucumber and roughly chop the mint. Scatter over the salad and lightly toss. Drizzle with the lemon juice and olive oil to serve.
    Step 5

Comments 2

  • KylieT

    KylieT 3 years ago

    Very very yummy

    • recipewriter

      recipewriter 3 years ago

      Thank you :)