To find out more...
Cauliflower, chicken and avocado salad
30 min.
Easy
2.80 €
6 people
5 Ingredients- 1
600 g cauliflower - 2
2 spring onions (scallions) - 3
300 g cooked chicken - 4
2 avocados - 5
4 tablespoons rémoulade dressing - Total weight: 1,710 grams
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 3 min.
Stage 5 - ⌛ 1 min.
Stage 7 - ⌛ 2 min.
The avocado should not be left after peeling as it will turn brown. If you need to make the salad ahead of time, sprinkle the avocado with a little lime juice to help prevent this.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,160 RDI=450 % | 70 RDI=7 % | 420 RDI=60 % | 1,030 RDI=50 % | 4,320 RDI: 50 % |
| Per 100 g | 70 RDI=30 % | 4 RDI=0 % | 20 RDI=4 % | 60 RDI=3 % | 250 RDI: 3 % |
| Per person | 190 RDI=70 % | 10 RDI=1 % | 70 RDI=10 % | 170 RDI=9 % | 720 RDI: 9 % |
- For 6 people : 5.30 €
- Per person : 0.90 €
Change currency:
Cauliflower
Like these other recipes: Roasted Cauliflower, Two-cheese vegetable gratin, Roscoff salad, Paella, Vegetable tartare, ... See them all 49
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Valay salad, Rice and peas, Crispy rolls with chicken and leek, Avocado, artichoke and chicken salad, Julia salad, ... See them all 16
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Cauliflower and egg salad, Cauliflower, red bean and avocado salad, Verrine of avocado mousse and crab, Cucumber, avocado and mussel salad, Cauliflower and avocado rémoulade, ... See them all 23
Avocado
You can get more informations, or check-out other recipes which use it, for example: Mexican tart, The avocado stone stops the flesh turning brown, Avocado with Sautéed Prawns , Avocado "tarte fine", Avocado mousse with sorrel, ... See them all 35
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)