This Paleo Mediterranean Farro Salad swaps traditional farro for tender cauliflower rice, creating a grain-free twist on the classic dish while keeping all the bold, fresh flavors you love. Bursting with vibrant cherry tomatoes, crisp cucumber, tangy Kalamata olives, and aromatic herbs like parsley and mint, this salad is a refreshing delight for any occasion. Tossed in a zesty lemon-garlic olive oil dressing, it’s light, satisfying, and packed with wholesome ingredients. Ready in just 30 minutes, this paleo-friendly Mediterranean salad is perfect as a healthy side dish, a light lunch, or a make-ahead meal prep option.
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Cut the cauliflower into florets and place them in a food processor. Pulse until they resemble rice-sized grains.
In a large skillet, cook the cauliflower rice over medium heat for about 5-7 minutes, until just tender. Remove from heat and let it cool.
Halve the cherry tomatoes and slice the cucumber and red onion thinly.
In a large bowl, combine the cooled cauliflower rice, cherry tomatoes, cucumber, red onion, and Kalamata olives.
Add the chopped parsley and mint to the bowl.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper.
Pour the dressing over the salad and toss well to combine.
Adjust seasoning with salt and pepper as needed and let it sit for at least 10 minutes to allow the flavors to meld before serving.
Serving size | (1562.6g) |
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Amount per serving | % Daily Value* |
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Calories | 1093.9 |
Total Fat 88.2g | 0% |
Saturated Fat 12.3g | 0% |
Polyunsaturated Fat 0.1g | |
Cholesterol 0mg | 0% |
Sodium 2844.3mg | 0% |
Total Carbohydrate 74.8g | 0% |
Dietary Fiber 28.0g | 0% |
Total Sugars 28.6g | |
Protein 19.3g | 0% |
Vitamin D 0IU | 0% |
Calcium 513.2mg | 0% |
Iron 12.5mg | 0% |
Potassium 3642.2mg | 0% |
Source of Calories