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Mexican Rice Salad

Serves: 4-6

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  • 1 packet Slendier Rice style
  • 1 shallot finely minced
  • Juice of 1 lemon
  • 1.5tsp Mexican chilli powder
  • 1/4 cup Extra Virgin olive oil (plus more for garnish)
  • 1 small bunch asparagus, sliced
  • 200g cauliflower riced (grated on the large holes of a box grater)
  • 100g queso fresco (or mild fetta) crumbled (plus more for garnish)
  • 1 red capsicum sliced
  • 1 handful of cilantro leaves and stems, finely chopped (plus extra for garnish)
  • Salt + Pepper to taste


1. Drain and rinse the Slendier Rice according to packet instructions

2. Mix the shallot, lemon juice and Mexican chilli powder in a small bowl and let sit for 10-15 mins

3. Meanwhile, heat the olive oil in a large skillet over medium heat. When oil starts to shimmer, add asparagus and cook for 4-5 mins or until asparagus has just started to soften. Remove and set aside. Leave oil in the pan.

4. In the same pan, add cauliflower rice and cook to desired texture over medium heat. Then add the Slendier Rice and cook until warmed through. Season to taste with salt and pepper then remove from the heat and allow to cool completely.

5. Once the mixture has cooled, mix in the shallot and lemon juice mixture, capsicum, spinach leaves, asparagus, cilantro and queso fresco. Season to taste again with salt and pepper.

6. Serve in a large bowl topped with extra queso fresco, cilantro, some lemon wedges and a drizzle of olive oil.

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