Cauliflower Couscous and Arugula Salad with Shrimp
Serves 4
Cauliflower makes a delicious substitute for couscous in this super fresh and easy salad. This makes a nice lunch option, but is a delicious light dinner when you don’t want something heavy and filling.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 small head cauliflower
  2. 4 cups baby arugula leaves
  3. 1 tomato, diced
  4. 2 tablespoons olive oil, divided
  5. 1 tablespoon lemon juice
  6. 1 pound raw shrimp, peeled and deveined
  7. Sea salt and fresh ground pepper, to taste
  1. Put the cauliflower in a food processor and process until very finely chopped, about the size of couscous.
  2. Transfer to a bowl and add the arugula and tomato.
  3. Whisk half the olive oil with the lemon juice and toss with the salad.
  4. Heat remaining oil in a skillet until hot and add the shrimp.
  5. Sear the shrimp until pink on both sides, season with salt and pepper and add to the salad.
Nutrition Information
  1. Calories 344
  2. Total Fat 14.5g
  3. Total Carbohydrates 9.5g
  4. Dietary Fiber 3.0g
  5. Sugars 3.3g
  6. Protein 43.7g
If you want more recipes like this one, take a gander at my new Paleo Comfort Cookbook!