🍽️ Layered Cauliflower Salad with Toast

Name: Layered Cauliflower Salad with Toast
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g cauliflower (0.5 cauliflower); salt; 3 tbsp sea buckthorn juice; 3 tbsp mineral water; cayenne pepper; liquid sweetener (to taste); 3 tsp olive oil; 100 g smoked turkey breast (sliced); 2 slices whole wheat toast; 150 g large carrots (1 large carrot); 6 sprigs basil

220 kcal · 30 min · 4 servings

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Ingredients

350 g cauliflower (0.5 cauliflower)
salt
3 tbsp sea buckthorn juice
3 tbsp mineral water
cayenne pepper
liquid sweetener (to taste)
3 tsp olive oil
100 g smoked turkey breast (sliced)
2 slices whole wheat toast
150 g large carrots (1 large carrot)
6 sprigs basil

Instructions

1. Break the cauliflower into small florets, wash them well, and remove any tough green parts. Boil them in plenty of salted water for 3 to 4 minutes until they are still crisp. Drain and let them cool down.
2. Mix the sea buckthorn juice with the sparkling water in a small bowl. Season the mixture with salt, cayenne pepper, and a few drops of sweetener to taste. Stir in 1 teaspoon of oil until well combined.
3. Slice the turkey breast deli meat into thin strips. Cut each toast bread slice into 4 narrow strips.
4. Heat the remaining oil in a non-stick pan. Fry the toast strips in it over low heat until golden brown.
5. Slice the cooled cauliflower florets into thin slices.
6. Wash the carrot, peel it, and grate it finely using a box grater.
7. Wash the basil, shake it dry, and pluck the leaves off. Set aside a few leaves for decoration and cut the rest into thin strips.
8. Decoratively layer the grated carrot, cauliflower slices, basil strips, and turkey strips in 2 glass bowls. Pour the sea buckthorn sauce over them, garnish with the reserved basil leaves, and serve with the toast strips.

Nutrition per serving

kcal: 220
Protein: 21 g · Fett/Fat: 7 g · Carbs: 17 g