Home / Recipes / Gluten Free / Low Carb Tuna and Jalapeño Salad
Low Carb Tuna and Jalapeño Salad
How to Make It
Step 1
Add the cauliflower rice to a small saucepan with the lemon zest, garlic powder, a tablespoon of olive oil, and a good pinch of salt and pepper. Cook the cauliflower over a medium heat for 3-4 minutes or until hot through. Set aside while you assemble the remaining ingredients.
Step 2
Dice the tomato, scallions and cucumber. Add the diced vegetables to a large salad/serving bowl. Add the cauliflower rice. Drizzle with the remaining olive oil and toss to combine.
Step 3
Flake the canned tuna into the serving bowl and mix into the salad. Dice the avocado. Top the tuna salad with the diced avocado.
Step 4
Roughly chop the fresh cilantro. Arrange the sliced jalapeños over the salad. Top with the fresh chopped cilantro to serve.
Ingredients
- Canned tuna – 4 oz
- Cauliflower rice – 2 cup
- Jalapeno peppers, canned, drained – 2 tbsp
- Scallions – 2 medium – 4 1/8″ long
- Extra virgin olive oil – 2 tbsp
- Lemon Peel Or Zest Raw – 1 tsp
- Avocado – 1 each
- Cilantro – 1 tbsp
- Tomato – 0.5 medium – 2 3/5″ diameter
- Cucumber – 0.33 cup
- Salt, sea salt – 0.5 tsp
- Garlic powder – 0.25 tsp
- Black pepper – 0.13 tsp
