A simple berry, cauliflower rice and spinach salad with an awesome sunflower seed butter dressing. Served up with a side of my favourite grain free wraps for scooping and encasing some of this salad’s loveliness!
A salad that came about with a craving for berries, nut/seed butter and some greens…it worked a treat! Lots of breakfast staples with the addition of spinach and a side of the ultimate in easy peasy grain free coconut flour and flax wraps!
These wraps make awesome tortilla’s, burrito’s, quesadilla’s…you’ll have seen me posting them quite a bit over on Instagram over the past week. I’m totally head over heels for them. One jug, a teeny bit of blending and you simply pour the batter in a pan and cook it like a crepe. They’re sturdy, yet light, easily foldable and rollable. You could make them a little thicker and maybe get three out of the mix but I can’t vouch for them being quite as flexible!
The dressing is sensational. I used my own homemade sunflower seed butter on this occasion. I like to roast my sunflower seeds until they have a rich golden colour. Blended up in my high speed blender, it takes a bit of patience but you can end up with the most deliciously drippy sunflower seed butter that rivals my favourite from the other side of the water…SUNBUTTER!
This salad is perfect for breakfast, lunch or brunch or if you’re in the mood…dinner! I added some leftover chili lime chicken wing meat (recipe to come soon) but you could use roast chicken of any kind. I’d recommend using darker meat and including the skin for a hit of fat and extra flavour. I’m not much of a chicken breast fan! It’s nut free, peanut free and you can keep it vegetarian friendly by leaving out the poultry entirely and adding some chickpeas perhaps roasted for a bit of texture and added protein.
I’m just loving how amazing berries taste the moment. I would have used some of the first Irish strawberries had they hung around long enough; the sweet smell is irresistible!
What’s your favourite sweet come savoury salad?
Berry Chicken “Rice” Salad
Prep Time: 10 minutes
Keywords: raw salad entree side gluten-free grain free low-carb nut-free paleo soy-free sunflower seeds sunbutter cauliflower blackberries
Ingredients (Serves 1 -2)
For the Dressing
- 1 tsp fresh ginger
- 2 tbsp (32g) homemade sunflower seed butter or Meridian Foods sunflower seed butter
- 1 tsp chili paste
- 1/4 cup (60ml) full fat coconut milk
- 1 tbsp rice wine vinegar
- Salt and Pepper to Taste
For the Salad
- Leftover rotisserie chicken as much or as little as you want; I used chili lime chicken wing meat!
- 1 cup fresh mixed berries (blueberries, blackberries, raspberries)
- 1 cup organic spinach chopped
- 1 cup cauliflower rice
- 1 tbsp chia seeds
- Flax Coconut Wraps to Serve!
In a blender or high powered food processor, combine all dressing ingredients. Blend until smooth and creamy. If the vinaigrette seems a bit thick, thin with water. Season with salt + pepper.
Store in the fridge for up to 1 week in a glass jar.!
Combine the spinach, berries, cauliflower rice, chicken and chia seeds. Toss well.
Drizzle generously with the dressing. Dig in!
Serve with flax coconut wraps on the side for scooping or to encase some of the salad for a seasonal burrito!