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This low carb cauliflower rice salad is simple to make and is always a huge crowd pleaser. With virtually no prep time at all, this can be ready in 15 minutes! It’s also grain-free, keto, gluten-free and vegan too!
Disclaimer: I was compensated by Reese Specialty Foods to create this recipe. However, like always, the opinions are entirely my own. I promise!
With summer finally in full swing, I am always looking for new, easy recipes. Now that I follow a keto/low carb lifestyle, I try to create as many delicious recipes as I can with all low carb ingredients.
This salad is yet another example that following a low carb lifestyle doesn’t mean your food is plain and boring. On the contrary, this salad is packed with so much flavor!
With my kids home from school and our busy baseball schedules, I just don’t have the time or desire to make recipes that take a long time. Let’s be honest, even if I had time, I don’t have the desire to spend hours in the kitchen, especially in the summer.
Since I love a typical Greek salad, I thought it would be a good idea to put a fun twist on it with cauliflower rice. You can be lazy (or practical) like me and use the bagged cauliflower rice from Trader Joe’s or wherever. It saves so much time and energy.
If you would like to rice your own cauliflower, simply add the raw cauliflower to your food processor or blender in small batches and pulse until the cauliflower resembles rice. BAM! You have cauliflower rice! But just so you know, if anything simplifies your life and makes it easier, there is zero judgement from me.
Sometimes you just have to go with convenience.
As a busy mom to three boys, I absolutely love convenience.
What makes this salad even easier is using convenient and versatile are Reese Artichoke Hearts. Since these are a pantry staple for me, I can easily whip this salad up in no time.
And since I pretty much have them in my pantry at all times, I can make this (and many other recipes) whenever I want.
The beauty of this salad is that it’s perfect for those on a ketogenic/low carb or gluten free diet, vegans and vegetarians, as well as a perfect side dish for meat lovers. This is your new go-to salad for all of your summer cookouts!
The dressing is light and simple to make. I mean, you can’t really go wrong with lemon, garlic and olive oil. Am I right?
I have also repurposed the leftovers over a bed of spinach with some more dressing. That was delicious! My husband wrapped it up in soft tortillas for lunch the next day. You get the idea.
I want to be perfectly honest…and I know this won’t be a popular point of view but I am just going to put this out there…
I HATE OLIVES.
There, I said it.
Please don’t judge. I know many of you love your olives. Good for you. Go ahead and eat them. Just leave them out for me, please (which is exactly what I do when I eat this!) I just added them because olives are typically in traditional Greek salads and so many of you love them.
To each his own.
Greek Artichoke Cauliflower Rice Salad
- 12 ounces riced cauliflower
- 1 14 ounce can Reese Artichoke Hearts
- 1 cup grape tomatoes sliced
- 1/2 large cucumber sliced
- 1/4 cup olives
- 1/2 bell pepper I used an orange one
- 1/4 cup olive oil
- 1/2 lemon juiced
- 1 clove garlic minced
- salt and pepper to taste
- fresh parsley chopped, for topping (optional)
Mix the first six ingredients together in a large bowl.
Mix the olive oil, lemon juice and garlic in a small bowl.
Pour onto salad.
Top with fresh parsley if desired.
Reese is running a summer special on Ibotta so go ahead and click here to learn more about Reese Artichoke Hearts and how you can save money! Who doesn’t love that?
Reese also has a Summer Sweepstakes – make sure you enter for your chance to win a Kitchenaid Mixer and more!