This Cauliflower salad is the best proof that salad is anything but boring! With raw cauliflower, fresh vegetables and a lively lime dressing, it becomes a real vitamin bomb-light, filling and finished in just 20 minutes. Perfect as a quick lunch, meal prep or healthy side dish for the whole family!
Flower salad – raw and low carb
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My quick cauliflower salad with raw cauliflower, cucumber, peppers and lamb’s lettuce is low carb, crunchy-fresh and perfect for preparing!
Ingredients for the dressing
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Wash the cauliflower well and divide it into small florets. Wash the lamb’s lettuce, pepper into strips, spring onions into rings. Halve the cucumber long ago and cut into slices. Cut the pulp of the avocado into letters.
1 small head cauliflower, 100 g lamb’s lettuce, 1 red pepper, 2 spring onions, 1 minige, 1 avocado
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Roast the cashew nuts in a pan free of fat until they are slightly browned.
10 g cashew nuts
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Squeeze the lime. Then stir all the ingredients for the dressing.
1 lime, 50 ml olive oil, Salt and pepper, 1 tablespoon of maple syrup
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Mix all the salatet duties with the dressing and serve.
You can also briefly blanch the cauliflower in boiling water if you prefer it softer it.
Calories: 225kcal | Carbohydrates: 10G | Protein: 2G | Fat: 21G
Raw cauliflower salad
Did you know that you don’t have to cook cauliflower? The crunchy florets are full of vitamins that cook with increasing duration. Therefore, they can also be eaten raw. I love the crunchy cauliflower florets in combination with fresh salad tubes such as lamb’s lettuce and peppers and a fresh dressing.
If you don’t want to eat the cauliflower raw, you can of course briefly blanch it in boiling water. That’s how I did it with my broccoli salad.
These ingredients come into the salad with cauliflower
Flower salad tastes delicious as a grill insert, as a light main meal on warm days or as a healthy ingredient on the party buffet. But also as a side dish to my oven meatballs or crispy rosemary potatoes, the crunchy flower cauliflower salad is a good choice. There is all sorts of crunchy vegetables in the healthy vitamin bomb that simply harmonizes together.
- Cauliflower
- Lettuce
- paprika
- Spring onions
- Cucumber
- avocado
I mixed a dressing of olive oil, maple syrup and freshly squeezed lime juice for the salad. It tastes wonderfully fresh. Instead of the lime dressing, my lively lemon dressing also fits.
The low-carb flower salad is made so easy
- Prepare vegetables
The first thing is a bit of snippet work 🙂 Wash the cauliflower well and divide it into small florets. Then wash the lamb’s lettuce and cut the peppers into strips. Then cut the spring onions into rings and the lettuce cucumber. Now cut the pulp of the avocado into small pieces. - Roast
Then roast the cashew nuts in a pan -free. - Mix the dressing
Now the dressing preparation is already going on. To do this, squeeze the lime and then stir all the ingredients with each other.
Finally, mix in a bowl with the dressing and serve the finished salad with cashew nuts.
Tip for all meal prep fans: If you want to prepare the cauliflower salad for your lunch break, just take the dressing separately and only mix with the fresh ingredients before eating. Cut the avocado into small pieces shortly before consumption and add to the salad, otherwise it will become mushy.
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