Salad with Chicken, Cauliflower and Avocado
Ingredients
- Ingredients
- 1 head Cauliflower (750 grams)
- salt
- 2 Chicken breasts (each about 140 grams)
- salt
- peppers
- 1 garlic clove
- coarse Sea salt
- 2 Avocados
- 1 Lime (juiced)
- 2 Tbsps Sherry vinegar
- 4 Tbsps olive oil
- 2 freshly chopped Fresh herbs (dill and cilantro)
- sugar
- 60 grams whole almonds (unpeeled)
- Dill (for garnish)
Preparation steps
Rinse, trim and cut the cauliflower into small florets. Place in a pot with salted water and a steamer. Cook the cauliflower until al dente for 8-10 minutes.
Rinse the chicken breasts, pat dry and season with salt and pepper. Then cook in a skillet in hot oil for 6-7 minutes until brown. Peel the garlic and grate on a wooden board with coarse sea salt. Cut the avocados in half, remove the pit, scoop the pulp solve with a spoon and coarsely chop. Immediately sprinkle with 2 tablespoons of lime juice. Mix the remaining lime juice with the vinegar, oil, herbs, garlic, a pinch of sugar, season with salt and pepper to make a vinaigrette. Cut the chicken breasts into strips or pieces and mix with the cauliflower, avocado, almonds and vinaigrette. Transfer to plates or small bowls and serve garnished with dill.