Ingredients
Equipment
Method
- Prepare the cauliflower rice in a food processor, then saute it in a pan with a little olive oil until tender.
- Season your chosen protein with salt and pepper and cook it in a separate pan until done. While it cooks, wash and dry the greens, slice the avocado, and shred the cabbage.
- Whisk together the olive oil and apple cider vinegar in a small bowl for the dressing.
- Arrange the greens as a base in your serving bowl, then place the protein, cauliflower rice, avocado, and cabbage in separate sections. Top with pumpkin seeds and drizzle with the dressing.
Nutrition
Notes
Net carbs: 8g per serving (20g total carbs minus 12g fiber).
Substitutions: Mix and match seasonal low-carb vegetables, but check their carb counts. Add crushed pork rinds or extra seeds for crunch.
Storage: Prep all components separately and store in individual containers. Keep the avocado whole and slice just before serving; store the dressing separately.
Serving: Assemble fresh; serve cold or with the protein and cauliflower rice gently warmed.
