Cauliflower and Mushroom Salad
Ingredients
- 9 oz cauliflower broken into florets
- 4 oz button mushrooms sliced
- 1 avocado halved, stoned, peeled and sliced
- 1 oz flaked almonds toasted
for the dressing
- 1/4 pint natural low-fat yogurt
- 1 teaspoon lemon juice
- 1 garlic clove crushed
- paprika
- chopped chives
Instructions
- 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.
- Mix the dressing ingredients together, adding salt and paprika to taste. Pour over the vegetables and toss thoroughly.
- 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.
Calories: 82 kcal
Carbohydrates: 6 g
Protein: 3 g
Fat: 6g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 22 mg
Potassium: 324 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 44 IU
Vitamin C: 19 mg
Calcium: 48 mg
Iron: 1 mg