Sushi Roll Salad

Ingredients

• 12 ounces riced cauliflower, about 1 medium head
• 1/2 cucumber, quartered and sliced
• 1 tbsp pickled ginger, finely chopped
• 3 scallions, finely chopped
• 2 tbsp water
• 3 tbsp apple cider vinegar
• 2 tbsp granulated Swerve Sweetener
• 1 1/2 tsp wasabi paste (more to taste)
• 1/4 tsp salt
• 2 tbsp toasted sesame seeds
• 4 small sheets toasted seaweed, cut thinly into strips
• 1 avocado, thinly sliced

Instructions

1. Place riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).
2. Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.
3. In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.
4. Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.

Makes 4 servings.