INGREDIENTS
1 tbsp
olive oil
3 1/2 cups
uncooked riced cauliflower
1/4 tsp
sea salt
3/4 cup
peeled, seeded, and diced cucumber
2/3 cup
finely chopped parsley, loosely packed
1/2 cup
dried cranberries
1/3 cup
diced dried Turkish figs
1/3 cup
diced red onion
4
green onions, sliced crosswise
1 tbsp
minced fresh dill
Vinaigrette:
3 tbsp
olive oil
1 tbsp
+ ½ tsp lemon juice
1 tbsp
apple cider vinegar
1/2 tsp
grated orange zest
1/2 tsp
sea salt
1/4 tsp
garlic powder
1/4 tsp
dried dill