salad craving

lightened Mexican rice salad

Do you ever get a craving for a big crunchy salad? Well I do! I created this salad when I first started making cauliflower "rice". It's a take on heavier rice salad bowls I have had out a few times. If you don't eat shrimp, you can easily swap it out for chicken or even a firm tofu.

CILANTRO/LIME CAULIFLOWER RICE SALAD
1 romaine heart, chopped into bite sized pieces
1/2 head cauliflower, chopped
8-10 medium cooked shrimp, cut in half
1/2 c minced cilantro
3-4 tbsp fresh lime juice
1/2 c black bean/corn salsa (recipe below)
olive oil
fresh cracked salt and pepper

To start, place chopped cauliflower into a food processor and pulse until it looks like little grains of rice. 
In a medium sized bowl combine "riced" cauliflower, cilantro, lime juice and fresh cracked salt and pepper.
Toss until well combined. Let stand for at least 30 minutes before serving.

Combine the romaine, black bean/corn salsa and shrimp in a medium - large sized bowl. Toss with 1 - 2 tbsp of olive oil. Add 1/2 cup of  the lime/cilantro cauliflower "rice"  and enjoy!

BLACK BEAN & CORN SALSA
1 15 oz can black beans, rinsed/drained
1 15 oz can yellow corn, rinsed/drained
2 tbsp minced red onion
1/2 c minced cilantro
3 tbsp fresh lime juice
fresh cracked salt

Combine all ingredients in a bowl and let sit for 30-34 minutes before serving.