Keto Crunchy Rice Salad (Vegan) Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.5/5
(1107 reviews)
Keto Crunchy Rice Salad (Vegan)
Zylo Recipes

Description

This vibrant salad is a celebration of textures and flavors, a symphony of fresh, wholesome ingredients that dance on the palate. Imagine a medley of crisp, low-carb vegetables, each contributing its unique character to the ensemble. Picture the cool, refreshing crunch of cucumber, the subtle earthiness of bell peppers, and the delicate bite of radishes, all harmonizing in a vibrant mosaic of colors and tastes.

Scattered throughout this verdant landscape are the bright, aromatic notes of freshly chopped herbs. Parsley, with its clean, slightly peppery flavor, mingles with the zesty fragrance of cilantro, creating an herbaceous undercurrent that elevates the entire dish. These verdant gems not only contribute to the salad's visual appeal but also awaken the senses with their invigorating aroma.

At the heart of this culinary creation lies the creamy richness of avocado. Its smooth, buttery texture provides a delightful contrast to the crispness of the vegetables, while its mild, nutty flavor adds a layer of depth and complexity. The avocado's natural oils coat the other ingredients, creating a luxurious mouthfeel that is both satisfying and indulgent.

Adding another layer of intrigue are the crunchy nuts and seeds, scattered like precious jewels throughout the salad. Almonds, with their delicate sweetness, mingle with sunflower seeds, creating a satisfying textural contrast that keeps each bite interesting. These tiny powerhouses not only contribute a delightful crunch but also provide a boost of healthy fats and nutrients.

Whether enjoyed as a light yet satisfying lunch or as a vibrant side dish, this salad is a versatile and delicious option for those seeking a plant-based culinary experience. Its refreshing flavors and satisfying textures make it a perfect choice for warm weather gatherings, while its nutrient-rich ingredients provide sustained energy and nourishment. This salad is more than just a collection of vegetables; it's a celebration of freshness, flavor, and the simple pleasures of wholesome eating.

Preparation Time

Prep Time
8 min
Cook Time
7 min
Total Time
15 min

Nutrition Information

Per 1 servings serving
C
Calories
450 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
3 g

P
Protein
6 g

C
Fats
40 g
Saturated Fats 5 g
Unsaturated Fats 30 g

Cholestrol 0 mg
Sodium 250 mg
Potassium 300 mg
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Ingredients

    1.
    Arugula
    Arugula
    2 cup
    2.
    Parsley, Fresh
    Parsley, Fresh
    2 tablespoon
    3.
    Peppermint, Fresh
    Peppermint, Fresh
    2 tablespoon
    4.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    5.
    Cauliflower Rice
    Cauliflower Rice
    1 cup
    6.
    Pumpkin Seeds
    Pumpkin Seeds
    1 tablespoon, whole pieces
    7.
    Sunflower Seeds
    Sunflower Seeds
    1 tablespoon, whole pieces
    8.
    Walnuts
    Walnuts
    1 tablespoon, chopped
    9.
    Avocado
    Avocado
    1 each
    10.
    Lemon Juice
    Lemon Juice
    ½ tablespoon
    11.
    Cucumber
    Cucumber
    ⅓ cup
    12.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    13.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    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.
    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.
    3.
    Add the cauliflower rice, arugula and chopped parsley to a large serving bowl. Toss to combine.
    4.
    Thinly slice the avocado and add to the bowl with the toasted nuts and seeds. Season to taste and toss to combine.
    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.