Dinner – Collard Green Cauli Rice Salad

1) Collard Greens

2) Cauliflower Rice (recipe listed in another post)

3) Chicken

4) Chunky sugar free salsa

5) 1/4 Avocado

6) Orange Pepper

7) Grilled Onions

8) Cilantro

9) Jalapeños

Rip up and wash collard greens, then lay flat on plate (not as much as you’d use for a whole salad, but enough to cover bottom of plate)

Heat up cauliflower rice (or make new batch by blending raw cauliflower on low and pan frying with olive oil spray and garlic salt until golden brown) and then pour generous amount on top of green base

Add your chunks of chicken (I like baking my chicken breasts at 450 for 20-25 mins and then refrying them on pan to get crispy outside)

Pan fry slices of onion until brown and almost burnt (for the most flavor)

Add onions and cut up some orange raw bell pepper to top to your salad

Add salsa as your main ‘dressing’ as well as 1/4 avocado cut up into little chunks, and some cilantro to taste

Season the whole thing with garlic salt and pepper (I like the Trader Joes garlic salt because it uses a grinder so it’s not as fine as other brands)

Add some cut up pieces of jalapeño if you like some heat (make sure to take out seeds before you add to salad)

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I originally got this recipe from my friend Vita (thank you vita!!!!), who used the collard greens as a base for a wrap.

We had a little wrap party, cooked and prepped all the ingredients together and then ate as many collard green/cauliflower rice/chicken avocado salsa-y wraps until most of our ingredients ran out 😉

This was an alternative, to eat as a salad, and worked just as good. A bit less messy than the wrap version but both are just as good as the other!