Mexican Cauliflower Rice Salad with Avocado
1 medium head of cauliflower washed and finely diced
1 tablespoon avocado oil
1 jalapeno pepper, stems, seeded, minced
1 teaspoon cumin
2 ripe large tomatoes, diced
1/2 teaspoon pink Himalayan salt
Freshly ground black pepper to taste
3/4 red onion diced
1/2 cup cilantro chopped
1 or 2 tablespoons MTC oil (optional)
juice of 1 lime
Place cauliflower rice into a bowl with the rest of the ingredients except the avocado and carefully mix in ingredients until combined.
Refrigerate until ready to serve. Just before serving peel the avocado and thinly slice three slices to each serving as a garnish.
I find Mexican Cauliflower Rice Salad to be much more enjoyable when served chilled. If you chill it before serving do not add the avocado until just before serving or it will turn brown. This salad will last in a sealed glass container in the refrigerator for up to 3 days, but it is best enjoyed within the first day or so.
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