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Cauliflower and broccoli salad with roasted walnuts

Cauliflower and broccoli salad with roasted walnuts

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

340
Calories
13 g
Carbohydrates
12 g
Protein
24 g
Fat

Ingredients:

Olive oilOlive oil ½ Teaspoon
Cauliflower (frozen)Cauliflower (frozen) 120 g
Broccoli (frozen)Broccoli (frozen) 120 g
Onion (fresh)Onion (fresh)1 (100 g)
Water, tap waterWater, tap water 500 g
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 2 Pinch(s)
Lamb's lettuce (fresh)Lamb's lettuce (fresh) 63 g
Walnut oilWalnut oil ½ Teaspoon
Walnut kernels (natural)Walnut kernels (natural) 12 ½ g
Lemon juiceLemon juice 1 Tablespoon

Preparation:

Step 1:
Put salted water on and bring to boil, cook frozen cauliflower and broccoli in it until al dente. Then drain the cabbage and collect a little 2 tablespoons of the broth and set aside. Gently toss cabbage vegetables in olive oil and lightly fry - set aside.
Step 2:
Peel the onion and cut into thin slices. Wash lamb's lettuce, sort and spin dry. Roast walnut kernels in a coated pan without fat and leave to cool.
Step 3:
For the dressing, mix the lemon juice, the collected broth and the walnut oil - season with salt and pepper. Now mix the cabbage vegetables with the onions, lamb's lettuce and the dressing. Arrange the finished salad, top with toasted walnuts and enjoy.

Macronutrient distribution:

The recipe Cauliflower and broccoli salad with roasted walnuts is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Stove
Stove
Tablespoon
Tablespoon
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