Celery Free Cilantro Lime Cauliflower Rice Salad
This vibrant, grain-free salad is packed with bold, fresh flavors that make it feel anything but a compromise. Cauliflower florets get pulsed down to tender, rice-sized pieces and lightly sautéed before being tossed with a zippy lime and cumin dressing that ties everything together beautifully. Black beans and sweet corn add hearty substance, while red bell pepper and green onion tops bring color and a gentle bite. Creamy diced avocado folded in at the end keeps the texture interesting and rich without weighing the whole dish down. The ingredient list is naturally free of celery in every form — no stalks, no seeds, no hidden celery salt — so you can dig in without scanning labels or second-guessing anything. A pinch of turmeric gives the dressing a warm, golden hue that makes this salad look as good as it tastes. It works equally well as a light lunch on its own or as a crowd-pleasing side at your next gathering.
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
For the salad
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels, thawed if frozen
- 1 red bell pepper, finely diced
- 3 green onions (green tops only), thinly sliced
- ½ cup fresh cilantro, roughly chopped
- 1 ripe avocado, diced
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses per batch. You should have about 4 cups of cauliflower rice.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice, salt, and black pepper and cook, stirring occasionally, until the cauliflower is just tender and any excess moisture has evaporated, about 5–7 minutes. Spread onto a large plate or sheet pan and let cool for 10 minutes.
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