Recently when I spoke at a homeschool conference/retreat on food and faith, a fellow mom said, “you love lemon, don’t you?!”  I realized, she’s right.  I think there was lemon in every dish we made together at the retreat!  I’ve always been drawn to a recipe with a kick of acidic, tart flavors like apple cider vinegar, lemon, or lime.  Maybe it’s why I reached for tabbouleh salad time and again as a teen on my lunch break while working in an office over the summer… and maybe it’s why I had to create a cauliflower rice tabbouleh salad to replace the grain but showcase all the bright lemony goodness.

Cauliflower rice tabbouleh salad makes a perfect side dish for a heavier meat-centered meal, but it is also wonderful topped with baked or grilled chicken and then becomes a filling lunch or dinner main-dish salad!  It’s also grain-free so it doesn’t leave that heavy feeling after eating it.

My kids often tease me for the time I invited a new friend to dinner and served an all-parsley salad, but I argue it was delicious and VERY cleansing (if you catch my drift).  Parsley has so many nutritional benefits, and doing a salad with mostly parsley is a great change from traditional lettuce, spinach, or arugula based salads.

Do you enjoy main-dish salads for lunch or dinner (or my favorite, for breakfast)?  What’s your favorite?

Looking for more salad ideas?  You might enjoy:

• This main-dish salad round-up
• Summer Chicken Apple Salad 
• Italian Antipasti Mason Jar Salads
• Not at all a salad but salad ingredients, and SUCH a delicious bowl: Shrimp Egg Roll in a Bowl
• Real Simple Good’s Paleo Cobb Salad
• Marinated Feta and Watermelon Salad via The FeedFeed

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Cauliflower Rice Tabbouleh

Bright and lemony, this cauliflower rice tabbouleh is a perfect healthy grain-free swap for the traditional grain-based dish.

Author: Angela Sackett | Everyday Welcome

Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice
• ¼ teaspoon dried oregano
• 1 cup riced cauliflower
• 2 bunches parsley about 1 ½ cups chopped
• 2 vine-ripe roma tomatoes chopped
• 1 peeled seedless cucumber chopped
• 1 bunch fresh mint about ¼ cup chopped
• ¾ teaspoon salt divided
• ½ teaspoon pepper

Directions

1. In a large skillet, saute riced cauliflower in 1 tablespoon olive oil with ¼ teaspoon salt and zest of 1 lemon.
2. In a small bowl, whisk together olive oil, lemon juice, remaining zest and remaining ½ teaspoon each salt and pepper until well combined.
3. Add remaining ingredients and toss to combine.
4. Serve at room temperature or cold, as a side salad, or try adding cooked chicken for a main dish.

What’s your very favorite main dish salad recipe (besides cauliflower rice tabbouleh)?

Inspiring {nourishing and packed with lemony goodness!} welcome,

Angela