Cauliflower, chicken and avocado salad
30 min.
Easy
18 people
5 Ingredients- 1
1 litre 800 ml cauliflower - 2
6 spring onions (scallions) - 3
900 mls cooked chicken - 4
6 avocados - 5
12 tablespoons rémoulade dressing
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 | 3,480 RDI=1,340 % | 210 RDI=20 % | 1,260 RDI=190 % | 3,090 RDI=160 % | 12,950 RDI: 160 % |
| 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 18 people : 15.85 €
- Per person : 0.90 €
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Cauliflower
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