Mexican Cauliflower Rice Salad with Avocado

Mexican Cauliflower Rice Salad with Avocado
Mexican Cauliflower Rice Salad with Avocado is a natural result of living here in Mexico for four years and has become a favorite of mine because of both it’s great flavors and the ease to putting it together. I find that many of my old recipes convert to Mexican recipes without much work at all. When we return to the states to be with family I always introduce them to another “Mexican” recipe that will fit into their Keto or Paleo lifestyle. This is the latest salad I have made for myself and I have kept the recipe to about 4 servings because it is always better freshly made and only takes a couple of minutes to put together.

Very fast and simple it should only take between 15 and 20 minutes plus what ever amount of time you wish to cool it before serving. I usually try to cool it from one to two hours before serving allowing the flavors time to meld together.
Mexican Cauliflower Rice Salad with Avocado
Nutrition Information
  • Serves: 4
  • Serving size: 5 ounces
  • Calories: 94
  • Fat: 4.6
  • Carbohydrates: 13.7
  • Fiber: 5.4
  • Protein: 4.5
Recipe type: Salads
Cuisine: International
Prep time: 
Total time: 
  • 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
  • ½ teaspoon pink Himalayan salt
  • Freshly ground black pepper to taste
  • ¾ red onion diced
  • ½ cup cilantro chopped
  • 1 or 2 tablespoons MTC oil (optional)
  • juice of 1 lime
  • Ripe avocado for garnish
  1. Place the cauliflower in the food processor and pulse until it is the consistency of rice.
  2. Place cauliflower rice into a bowl with the rest of the ingredients except the avocado and carefully mix in ingredients until combined.
  3. Refrigerate until ready to serve. Just before serving peel the avocado and thinly slice three slices to each serving as a garnish.


The recipe for Mexican Cauliflower rice Salad with Avocado can be enlarged for those summer cookouts with family and friends. When doing that, I just dice the avocado and add it directly into the salad before serving.
Chefs Tip One: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.
Chefs Tip Two: Once you have placed the avocado onto the salad plates give each serving a pinch of Himalayan salt, it will really bring out the flavor of the avocado.

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7 thoughts on “Mexican Cauliflower Rice Salad with Avocado”

  • Welcome back,Avocados are a daily habit of mine. I even travel with them if I am headed somewhere I am not sure will have them. Have you made
    Cauliflower mashed in place of mashed white potatoes yet? I make an Irish Colcannon for St. Patricks day using cauliflower in place of the
    potatoes. I have the recipe about where I want it, perhaps a tad more tweaking but not much. I will share it around the holidays.

  • I’ll try to work a couple of “good Broccoli” recipes into the blog posts soon. It took me a little while to find some that works well enough that we could
    enjoy it for a couple of meals but I have a few now. I will share soon.

  • Cauliflower is big on my list as well. I like replacing hot wings with cauliflower “hot Wings” because I can have a few more that I can have wings.

  • Avocados have been so cheap in our local area (upstate New York recently) and we almost always have cauliflower in the house (it’s so versatile) . It’s been a while since I’ve visited your website but I’m glad I did today – pinned this.

  • OH MY, this looks delicious and right up my healthy eating plan! I love cauliflower and also coming up with new ideas when I prepare food! Thanks for the delicous looking recipe!

  • This one looks good and easy to try. I only recently came to like cauliflower and find it’s so versatile. I still don’t like broccoli though, but I do eat it. 🙂

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