ORGANIC RICED CAULIFLOWER SPINACH AND OLIVE SALAD

2 SERVINGS

10 MINUTES

INGREDIENTI:

  • 340g of IMMANCABILE Organic Riced Cauliflower
  • 50g of red and yellow cherry tomatoes
  • 60g of Greek yogurt
  • 50g of fresh spinach
  • 50g of green olives
  • season to taste with olive oil
  • season to taste with salt and pepper

PREPARAZIONE:

1) On a non-stick pan heat up a drizzle of extra virgin olive oil over medium heat. Pour the frozen riced cauliflower on the non-stick pan keeping the heat on medium and let it cook until the water has released naturally and evaporated completely. Remove from the heat and let it cool.
2) In a bowl combine the spinach leaves, green olives, and halved cherry tomatoes and mix.
3)  Prepare the riced cauliflower on a plate. Cover with the freshly prepared spinach salad and dress with Greek yogurt. Add olive oil and pepper to taste.