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Cauliflower and Lentil Salad
(0 votes)
Health Score:
99 / 100
Difficulty:
advanced
Preparation:
50 min.
Preparation
ready in 2 hrs
Calories:
265
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 265 cal. | (13 %) | ||
Protein | 9 g | (9 %) | ||
Fat | 19 g | (16 %) | ||
Carbohydrates | 14 g | (9 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 8.2 g | (27 %) |
more nutritional values
Vitamin A | 0.1 mg | (13 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 2.9 mg | (24 %) | ||
Vitamin K | 75.7 μg | (126 %) | ||
Vitamin B₁ | 0.3 mg | (30 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 3.3 mg | (28 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 116 μg | (39 %) | ||
Pantothenic acid | 1.8 mg | (30 %) | ||
Biotin | 6.3 μg | (14 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 104 mg | (109 %) | ||
Potassium | 693 mg | (17 %) | ||
Calcium | 64 mg | (6 %) | ||
Magnesium | 59 mg | (20 %) | ||
Iron | 2.7 mg | (18 %) | ||
Iodine | 2 μg | (1 %) | ||
Zinc | 1.2 mg | (15 %) | ||
Saturated fatty acids | 2.7 g | |||
Uric acid | 100 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the marinade
- juice of 1 Limes
- 3 Tbsps White vinegar
- 1 tsp Turmeric
- 2 garlic cloves
- 6 Tbsps olive oil
- salt
- freshly ground pepper
- 2 scallions
- 2 Tomatoes
- For the cauliflower
- 500 grams Cauliflower
- 1 lemon (organic)
- salt
- 1 Tbsp White vinegar
- 1 Tbsp olive oil
Preparation steps
1.
For the lentils, cook them in salted water for 20-30 minutes. Drain, rinse cold and drain again.
2.
For the marinade, mix the lime juice with the vinegar and turmeric. Peel and crush the garlic into it and stir in the olive oil. Season with salt and pepper.
Rinse and finely chop the scallions. Rinse the tomatoes and dice finely. Mix both with the marinade and the stir in the lentils. Cover and leave to marinate for 30 minutes.
3.
For the cauliflower, trim and rinse the cauliflower and divide into florets. Rinse the lemon and cut in half.
Cook the cauliflower in salted water with the lemon halves for 8-10 minutes until al dente. Lift out the cauliflower, drain and slice.
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