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.
I love sharing delicious recipes that I will actually eat!
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!
Who says healthy has to be boring?
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. Just keeping it real here, folks.
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.
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 I love about this recipe like is that because it is so allergy friendly (gluten free, dairy free and grain free) it’s perfect to bring to parties and gatherings. This way I know I can eat it because it’s low carb and I accommodate other people with allergies.
And it doesn’t hurt that it also taste delicious and everyone loves it!
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.
Don’t you just love when you go to make something and you already have all of the ingredients? I know I do!
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?
That is definitely my go-to salad dressing.
I have also repurposed the leftovers over a bed of spinach with some more dressing. That was soooo good!
My husband wrapped it up in soft tortillas for lunch the next day. You get the idea.
The possibilities are endless with salad. I’ve also added other leftovers to this as well, like chopped chicken, cooked spinach, white beans for my husband, even tuna fish.
Go nuts and add what you like or what’s leftover in your refrigerator.
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.
But man, I really dislike them.
Funny thing is, so does my husband. And he literally likes everything except for olives.
That should say something, huh? I think it does!
This is also one of those salads that tastes even better the next day.
- 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.
I make this delicious, make-ahead salad all year long, not just in the summer. I thought I’d share some more easy low carb salad recipes with you guys if you are like me and eat salads all year long:
Simple Chopped Salad with Orange Vinaigrette (maybe use a plain olive oil and lemon dressing if Keto or low carb)
Keto Broccoli Salad from The Girl Who Ate Everything
Grilled Baby Boy Choy Salad with Honey Miso Dressing (again use a plain olive oil and lemon dressing if keto)
Keto Chicken Salad from That Low Carb Life
Creamy Cauliflower Salad from All Day I Dream About Food
Chicken BLT Salad from Sugar Free Mom
Chicken Avocado Caprese Salad from Cafe Delights
Please let me know if you make this salad or any of the salads I shared above. I love to hear from you guys! Thanks for stopping by!