A satisfying salad made with low-carb cauliflower rice. Shrimp provides a good source of protein, and the grapefruit vinaigrette adds a refreshing touch. Quick to make and great for meal prep!
About This Recipe
This salad was developed as a low-carb dish using cauliflower rice, which has been gaining attention recently. It's perfect for those who want a satisfying meal even while dieting, those who want to get enough protein, and for busy weekday lunches or meal prep. When we actually made it, it was easier than we imagined, and the tartness of the grapefruit paired wonderfully with the shrimp, making it a dish we wanted to eat again and again.Ingredients (2 servings)
- Cauliflower: 1/2 head (approx. 250g, made into rice)
- Small shrimp (shelled, deveined): 10 pieces (approx. 100g)
- Purple cabbage: 1/4 head (shredded)
- Red onion: 1/4 (thinly sliced)
- Basil leaves: approx. 10 (torn by hand)
- Grass-fed ghee or coconut oil: 1 tsp
- ☆Vinaigrette Sauce:
- Grapefruit juice: 3 tbsp
- Extra virgin olive oil: 2 tbsp
- Apple cider vinegar: 2 tbsp
- Oligosaccharide (or honey, maple syrup): 1 tbsp
- Salt: a pinch
- Pepper: a pinch
Instructions
- Boil the shrimp: Put water in a pot, add a pinch of salt and 1 tsp of vinegar. Slowly heat from cold water over low heat, and boil for about 3 minutes just before boiling. Turn off the heat, transfer to cold water, drain, cut in half, and let cool.
- Make cauliflower rice: Remove the core and pulse in a food processor or grate finely with a coarse grater.
- Sauté the cauliflower: Heat ghee or coconut oil in a frying pan over low heat, add the cauliflower rice, and sauté lightly for about 3-5 minutes. The trick is to avoid high heat to prevent moisture from coming out, and don't touch it too much. Remove from heat and let cool.
- Cut vegetables and herbs: Shred the purple cabbage and red onion, and tear the basil.
- Make the vinaigrette: Mix all vinaigrette ingredients well in a small bowl or jar, or blend until smooth. Taste and adjust with salt and pepper.
- Finish: In a large bowl, combine the cooled cauliflower rice, shrimp, purple cabbage, red onion, and basil. Pour the dressing over it and toss lightly. Let it sit for about 5 minutes for the flavors to meld, then serve.
Nutrition & Health Points
Cauliflower rice is low in carbohydrates and rich in dietary fiber, which helps suppress rapid spikes in blood sugar. Shrimp provides high-quality protein, vitamin B12, and selenium, increasing satiety. Extra virgin olive oil and ghee are good fats that aid in the absorption of fat-soluble vitamins. Grapefruit is rich in vitamin C and has antioxidant properties. Purple cabbage and red onion contain antioxidants (such as anthocyanins) and dietary fiber. Some studies also show that apple cider vinegar can positively influence post-meal blood sugar control (though individual results may vary).Arrangement Tips
- You can substitute shrimp with grilled salmon, tuna, or grilled tofu for a vegetarian option.
- Adding avocado provides even more good fats and creaminess.
- Sprinkling nuts (roasted almonds or walnuts) or pumpkin seeds enhances texture and nutritional value.
- Adding a small amount of chili flakes or smoked paprika as a spice adds a nice accent.
- If you want more satiety, mixing in a small amount of boiled quinoa or brown rice makes a delicious hybrid bowl.
Summary
This is a simple yet satisfying dish packed with healthy elements. It's a recipe we often make, and having it prepped is very convenient for busy weekday lunches. When we actually made it, it was quick to prepare, and its refreshing taste was popular with our family. Please enjoy arranging it with seasonal citrus fruits and your favorite toppings.Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.