This grain free Paleo Mediterranean cauliflower salad is filled with Greek spices and veggies for a filling and healthy meal. It's greens free, gluten free, grain free, and dairy free.

It’s always salad season for me but in the warmer temps, I’m all about cooler, fresher salads like this Mediterranean Cauliflower Salad.

This is a Paleo salad, which I’m a big fan of as you can see from my big collection, but this one is also raw. If you have a weaker digestive system as I do, raw food can be more difficult to break down. In the winter months especially, your body is already cooler so putting even more cool food in on top can be a lot to ask.

In the warmer months, however, your body tends to rest at a higher temperature so putting cool raw food in like this cauliflower salad is an easier digestive process.

It can be a fully raw salad, but I do still prefer to cook my cauliflower a bit to take the bite out and help with digestion.

And when you can digest something better, you can also take better advantage of all the healthy nutrients.

I took the lettuce out of this salad recipe, as well as gluten and grains, for a full on veg-based recipe.

I use cauliflower rice, which of course is gluten free and grain free.

You could keep the cauliflower in larger pieces, but I don't like chomping on big florets. I also feel like the dressing is better absorbed in the salad when the cauliflower is broken down so that’s why I like using a food processor to cut the cauliflower.

Avocado provides healthy fat and protein, but you can always take it up another level and throw in shrimp, salmon, chickpeas or chicken. Lots of possibilities for this Paleo or Vegan salad.

Best of all, you can make a batch and it'll keep in the fridge for a few days. Most salads go limp if you try and refrigerate them even overnight.

So join me in enjoying more salads all through the summer and beyond.

Mediterranean Cauliflower Salad {Paleo, Whole30, Grain Free, Gluten Free, Dairy Free, Vegan)

Makes about 6 servings

Ingredients

• 6 cups cooked and cooled cauliflower rice (recipe here)

• 1 large cucumber, diced

• 1 BPA-free can of black olives, coarsely chopped (Kalamata are good here)

• 2 ripe avocados, pit and peel removed, diced

• 1/4 cup fresh mint, minced

• 1 lemon - 2 tablespoons fresh juice and zest

• 1 tablespoon Dijon mustard

• 3 garlic cloves, minced, about 1 tablespoon

• 2 tablespoons oregano

• 1 tablespoon apple cider vinegar

• 1/4 cup extra virgin olive oil

• Salt and pepper to taste

• Optional add-ons: salmon, shrimp, chicken, chickpeas, tomatoes, pepper, onions

Instructions

1. Place the mint, lemon, dijon, garlic, oregano, and apple cider vinegar in a bowl and whisk. Slowly add in the olive oil until desired consistency and taste is reached. Season with salt and pepper.

2. In a large bowl place the cooled cauliflower rice, cucumber, olives, and avocados and mix. If you're not going to eat the salad in one sitting, only add the amount of avocado that you want for the day so it stays fresh. Pour the dressing on top and toss until combined. Season as necessary and enjoy!

Other Salad Inspiration