Cauliflower and mushroom salad recipe
information
Preparation time: 15 minutes, plus cooling,
Cooking time: 5 minutes,
Calories: 83 per portion
ingredients
250 g (9 oz) cauliflower, broken into florets
100 g (4 oz) button mushrooms, sliced
1 avocado, halved, stoned, peeled and sliced
25 g (1 oz) flaked almonds, toasted
100 g (4 oz) button mushrooms, sliced
1 avocado, halved, stoned, peeled and sliced
25 g (1 oz) flaked almonds, toasted
For the dressing
150 ml (1/4 pint) natural low-fat yogurt
1 teaspoon lemon juice
1 garlic clove, crushed
paprika
chopped chives
1 teaspoon lemon juice
1 garlic clove, crushed
paprika
chopped chives
method
1. Cook the cauliflower in boiling, salted water for 2 minutes; drain and leave to cool completely. Place in a bowl with the mushrooms, avocado and almonds.
2. Mix the dressing ingredients together, adding salt and paprika to taste. Pour over the vegetables and toss thoroughly.
3. Transfer to a serving dish and sprinkle with the chives.
Avocados are high in calories so slimmers should not combine them with any dressing containing oil. Their creamy texture blends well with the cauliflower.
2. Mix the dressing ingredients together, adding salt and paprika to taste. Pour over the vegetables and toss thoroughly.
3. Transfer to a serving dish and sprinkle with the chives.
Avocados are high in calories so slimmers should not combine them with any dressing containing oil. Their creamy texture blends well with the cauliflower.
serving amount
serves 8
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