Frozen Strawberry
Defrost the strawberries for about 5 minutes (if you want to do it a little faster, quench them briefly under very hot water). Strawberries now slightly thawed...
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Cauliflower and broccoli salad with roasted walnuts
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
340
Calories
13 g
Carbohydrates
12 g
Protein
24 g
Fat
Ingredients:
 | Olive oil | ½ Teaspoon |
 | Cauliflower (frozen) | 120 g |
 | Broccoli (frozen) | 120 g |
 | Onion (fresh) | 1 (100 g) |
 | Water, tap water | 500 g |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 2 Pinch(s) |
 | Lamb's lettuce (fresh) | 63 g |
 | Walnut oil | ½ Teaspoon |
 | Walnut kernels (natural) | 12 ½ g |
 | Lemon juice | 1 Tablespoon |
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Category: Health & Fitness
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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
Cutting board
Kitchen knife
Peeler
Pot
Stove
Tablespoon
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