No Time To Make Healthy Meals? This Cauliflower Rice Salad Is For You

My clients always tell me, "make it easy or I won't do it." That sentiment rings true ten-fold between now and New Year’s.

I may be a nutritionist, but I get it. I'm also guilty of getting so caught up with my clients and my cleanse program that I forget to eat all day. Admission: sometimes I even chow down on a bag of potato chips as a pre-dinner snack. Yikes!

So, we all deviate from time to time. The key is to make a concerted effort to get back on track.

Here's a salad recipe that takes five minutes to make. It can be made ahead of time and will last in the fridge all week. And it's so delicious, you'll happily take a moment to slow down and devour it.

I use radishes, snap peas and tomatoes, but toss in any raw veggies you have on hand. Top with some pumpkin seeds, which are loaded with immune-boosting zinc and calming tryptophan, and you've got the perfect, nutrient packed meal.

Gift yourself this delicious cleansing salad and you'll be much better at gifting everyone else!

Cauliflower Rice Salad

Serves 4


  • 1 head of cauliflower, leaves removed and chopped
  • 1 cup snap peas, roughly chopped
  • 1 cup radishes, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1 ½ cups fresh parsley, roughly chopped
  • ½ cup fresh mint, roughly chopped
  • ¼ cup roasted pumpkin seeds
  • 1/3 cup organic extra virgin olive oil
  • 1 fresh squeezed lemon
  • sea salt and pepper to taste


Pulse cauliflower in food processor with slicer blade attached until it resembles rice. Spoon into a bowl.

Add all other ingredients except pumpkin seeds and mix well. Adjust seasonings as needed. Add more oil, lemon and/or salt and pepper if desired.

Sprinkle with pumpkin seeds and serve.

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

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