Caprese Cauliflower Rice Salad
This hit all those refreshing, summer-y, feel good spots! And it was actually really simple. I like to make pesto to have in the fridge so I can use it all week in different meals... And this one didn’t disappoint, y’all gotta give it a try.
All ya need is:
Fresh Mozzarella (Vegan or Non)
Pesto (my recipe is below)
Spinach or Arugula
Optional extras: bell pepper and purple cabbage
* 1 cup basil
* 1 cup spinach
* 2 tbsp. hemp seeds (or cashews)
* 1/2 cup pumpkin seeds (or almonds)
* Pink salt, to taste
* 1 tbsp. lemon juice
* black pepper to taste
* 1/4 cup water (or more, see notes)
* 2 cloves of garlic
* 1-2 tbsp olive oil (optional)
Blend everything in a food processor or high speed blender (note: with only a little of the water, you may not need full amount) until completely smooth and combined. As always, Enjoy!
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