Low Carb Chorizo Rice Salad
How to Make It
Step 1
Add the cauliflower rice to a saucepan with 2 tablespoons of water. Add a pinch of salt and pepper. Set over a low/medium heat. Cook the rice through for 3-4 minutes until piping hot.
Step 2
Slice the chorizo into half-inch thick discs, then slice into half-moons. Heat a tablespoon of the olive oil in a skillet over a medium/high heat. Add the chorizo. Pan-fry the chorizo for 3-4 minutes or until golden and releasing its juices.
Step 3
Quarter the tomatoes, dice the cucumber, and the avocado. Add the cauliflower rice to a large salad/serving bowl. Add 1 packed cup arugula, tomatoes, cucumber, and avocado. Roughly chop the cilantro and add to the bowl. Mix well to combine.
Step 4
Add the cooked chorizo to the salad bowl, reserving the chorizo juices in the skillet. Whisk the lime juice and remaining olive oil into the chorizo oils. Drizzle the lime and oil mixture over the salad. Toss to combine and serve.
Ingredients
- Cauliflower rice – 2 cup
- Fresh Food Spanish Chorizo – 2 oz
- Extra virgin olive oil – 2 tbsp
- Avocado – 1 each
- Cherry tomato – 4 cherry
- Cucumber – 0.33 cup
- Cilantro – 2 tbsp
- Arugula – 1 cup
- Lime juice, fresh – 2 tsp
- Salt, sea salt – 0.13 tsp
- Black pepper – 0.13 tsp