Cauliflower and Avocado Salad - 4.9g Carbs, 2g Fiber, 1.8g Sugar
From: Dyan Merrick's Avocado Cookbook for Vegetarians...
Raw cauliflower has never been a favorite for me, but I can't deny the veggie is incredibly delicious this way. Even if you're a skeptic give it a try.
Makes: 4 side salads OR 2 main salads
3 Tbsp fresh lemon juice
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups cauliflower florets, no stems, finely chopped
1/4 cup black olives, sliced
1/4 cup red onion, finely diced (4 Tbsp)
Organic lettuce leaves
1 Hass avocado
Combine lemon juice, oil, salt and pepper in a mixing bowl. Whisk together. Add cauliflower, olives and onion. Toss. Cover and place in the fridge to marinate for an hour, or more. Place the uncut avocado in the fridge at the same time.
When ready to serve place lettuce leaves on individual salad plates. Use a slotted spoon to transfer the salad to the plates, Halve the avocado, pit and cut into cubes, lightly salt and place on top of the salad. Drizzle remaining dressing over avocado. Serve.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 114 g
Nutrition per Serving:
257 Calories, 246 Calories from Fat, 27.4g Total Fat, 3.8g Saturated Fat, 0mg Cholesterol, 381mg Sodium, 4.9g Total Carbs, 2g Dietary Fiber, 1.8g Sugars, 1.5g Protein
Vitamin A 1% - Vitamin C 50% - Calcium 2% - Iron 4%
Nutrition Grade: C
Good points:
No cholesterol
Low in sugar
High in vitamin B6
High in vitamin C
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