Cauliflower Layer Salad
Cauliflower Layer Salad - Tastes good, looks good, fills you up with few calories - what more could you want!
Healthy, because
Even smarter
Nutritional values
Vegetables and wholemeal toast provide a good portion of dietary fibre, which helps the digestion and makes it more satisfying. Smoked turkey breast also brings valuable protein to the table.
Because it stays crisp for a long time, this salad is ideal as a snack to take to the office or on the road. Simply pack it in a well-closing freezer or a large screw-top jar.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 37 mg |
Ingredients
- Ingredients
- ½ Cauliflower (about 350 grams)
- salt
- 3 Tbsps sea buckthorn berry juice
- 3 Tbsps mineral water
- cayenne pepper
- liquid Sweetener (to taste)
- 3 tsps olive oil
- 4 ozs Smoked turkey breast (in slices)
- 2 slices Whole Grain Toast
- 1 large carrot (about 150 grams)
- 6 sprigs Basil
Kitchen utensils
Preparation steps
Separate the cauliflower into florets, then rinse and drain. Cook in plenty of boiling salted water until crisp-tender, 3-4 minutes. Drain and let cool.
Stir together the sea buckthorn juice and mineral water in a small bowl. Season with salt and cayenne pepper and add a few drops of sweetener (or to taste). Whisk in 1 teaspoon oil until combined.
Cut the sliced turkey breast into thin strips. Cut each toast slice into 4 strips.
Heat the remaining oil in a pan and cook the sliced toast over low heat until golden brown.
Cut the cooled cauliflower florets into thin slices.
Peel the carrot and grate finely on a box grater.
Rinse the basil, shake dry and pluck leaves. Reserve some leaves for garnish and cut the rest into strips.
Layer the grated carrots, cauliflower slices, basil strips and turkey in 2 glass bowls, dividing evenly. Drizzle with the buckthorn sauce, garnish with reserved basil leaves and serve with toast points.
