Products Used

Garden Peas
Cauliflower Rice

Pea & Cucumber Cauliflower Rice Salad


320 grams Green Isle Cauliflower Rice

1 garlic clove, crushed

Finely grated zest and juice of 1 lemon

1 tablespoon white wine vinegar

75 ml olive oil

200 grams Green Isle Frozen Peas

2 mini cucumbers, halved, seeds scooped out, thinly sliced

3 spring onions, thinly sliced

½ bunch each coarsely chopped flat-leaf parsley, mint and dill


  1. Cook cauliflower rice according to packet instructions, drain well and transfer to a large bowl.
  2. Combine garlic, lemon zest and juice in a bowl then whisk in vinegar and oil, season generously to taste, then pour dressing over rice, stir to coat well, cover and refrigerate until required.
  3. Blanch peas until bright green (1-2 minutes), drain and refresh, then drain well. Combine in a container with cucumber, spring onion, parsley, mint and dill, cover and refrigerate until required.
  4. Just before serving, toss pea mixture through rice mixture, adjust seasoning, serve and enjoy.

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