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Cauliflower, chicken and avocado salad
- 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 | 1,158 RDI=1,783 % | 70 RDI=26 % | 418 RDI=574 % | 1,031 RDI=52 % | 4,318 RDI: 52 % |
| Per 100 g | 67 RDI=104 % | 4 RDI=2 % | 24 RDI=34 % | 60 RDI=3 % | 253 RDI: 3 % |
| Per person | 193 RDI=297 % | 11 RDI=4 % | 69 RDI=96 % | 171 RDI=9 % | 720 RDI: 9 % |
- For 6 people : 5.30 €
- Per person : 0.90 €
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