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201 kcal
25 min.
Cauliflower, egg and cucumber salad

Recipe for Cauliflower, egg and cucumber salad

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x portion

NaN g

201 kcal

x g

0 kcal

200.6
Calories
17.1g
Prot.
6.2g
Fat
19.1g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Cauliflower8× floret (400 g)
  • Mixed vegetables, frozen, boiled in salted water1× portion (200 g)
  • Natural yoghurt4× tablespoon (100 g)
  • Gherkins2× piece (70 g)
  • Onion5× slice (50 g)
  • Eggs, chicken, boiled1× piece (50 g)
  • Mustard, smooth1× teaspoon (10 g)
  • Salt2× pinch (1 g)
  • Pepper, black0.3× pinch (0.3 g)
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How to make Cauliflower, egg and cucumber salad

  1. 1. Cut the cauliflower into florets and steam for 15 minutes until soft.

  2. 2. Meanwhile, combine the frozen vegetables (carrot, peas and sweetcorn), finely chopped cucumber, onion and hard boiled egg in a large bowl.

  3. 3. Add the yoghurt and mustards, season with salt and pepper to taste.

  4. 4. Add the steamed and finely chopped cauliflower to the salad and mix thoroughly.

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