Mexican “Rice” Salad

1 head cauliflower (base the amount of other ingredients on the size of your cauliflower)
1 small red pepper, diced
1/2 small sweet onion, diced
1 lime (zest and juice)
1 Tbsp Simply Organic Taco Seasoning
2 tomatoes
1 avocado

The night before serving:
Process cauliflower in batches in food processor until it is in rice sized pieces. Stir in red pepper and onion until blended. Mix in seasonings until well combined. Grate in lime zest and squeeze in lime juice then refrigerate overnight.

When serving dice tomatoes and avocado and stir into salad.

I use this for lunches, so I make the cauliflower blend, then take the tomatoes and avo to work. I only use as much tomato and avo as I will eat at that meal, so the salad lasts for about three days for the full meal (about 1 1/2 – 2 cups) at lunch (if you add the tomato and avo the salad gets watery and the avo turns brown).

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