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: Crunchy Cauliflower Salad with Lemon, Breton coleslaw, Lebanese-style chickpea salad, Thaï rice with small vegetables, Crunchy spring salad, ... See them all 51
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Rice and peas, Potimarron (chestnut pumpkin) "au gratin", Surprise bread, Quick chicken curry, Crispy rolls with chicken and leek, ... 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, Verrine of avocado mousse and crab, Spring radish and avocado salad, Crunchy 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: How to choose an avocado well , Mixed salad, Mexican salad, Green avocado salad, Celery and avocado salad, ... See them all 35
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.
Benoîton
This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)