Mediterranean Cauliflower Salad {Gluten Free, Vegan}

This grain free Mediterranean cauliflower salad is filled with Greek spices and veggies for a filling and healthy meal. It's greens free, gluten free, grain free and dairy free.

I may have given you 25 clean eating whole 30-friendly salad recipes just a few weeks ago, but I got one more...for now. I can't help myself. It's summer and I'm happy eating salads at every meal of the day. This one takes the lettuce out of the equation, as well as gluten and grains, and just gives you a full on veg-based recipe. It's a cool Mediterranean Cauliflower salad and I think you're going to like it.

It can be a fully raw salad, but I do prefer to cook my cauliflower to take the bite out. Some people do well with raw food, but I am not one of them. Anyone with compromised digestion would benefit from always lightly cooking, or even steaming, their vegetables and greens. Your body can process it better, which means you can better take advantage of all the healthy nutrients.

I use cauliflower rice in here, which of course is gluten free. You could keep the cauliflower in larger pieces, but I don't like chomping on big florets. I also feel like the dressing is better absorbed in the salad when the cauliflower is broken down.

Avocado provides healthy fat and protein, but you can always take it up another level and throw in shrimp, salmon, chickpeas or chicken. Lots of possibilities with this base.

Best of all, you can make a batch and it'll keep in the fridge for a few days. Most salads go limp if you try and refrigerate them even overnight.

So join me in enjoying more salads all through the summer and beyond.

Mediterranean Cauliflower Salad {Gluten Free, Vegan)

Makes about 6 servings

Ingredients

  • 6 cups cooled cauliflower rice (recipe here)
  • 1 large cucumber, diced
  • 1 BPA-free can of black olives, coarsely chopped (Kalamata are good here)
  • 2 ripe avocados, pit and peel removed, diced
  • 1/4 cup fresh mint, minced
  • 1 lemon - 2 tablespoons fresh juice and zest
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced, about 1 tablespoon
  • 2 tablespoons oregano
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Optional add-ons: salmon, shrimp, chicken, chickpeas, tomatoes, pepper, onions

Instructions

  1. Place the mint, lemon, dijon, garlic, oregano and apple cider vinegar in a bowl and whisk. Slowly add in the olive oil until desired consistency and taste is reached. Season with salt and pepper.
  2. In a large bowl place the cooled cauliflower rice, cucumber, olives and avocados and mix. If you're not going to eat the salad in one sitting, only add the amount of avocado that you want for the day so it stays fresh. Pour the dressing on top and toss until combined. Season as necessary and enjoy!

Other Salad Inspiration