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🍽️ Cauliflower and Chard Salad with Crunchy Almonds

185 kcal · 30 min · 4 servings

Ingredients

• 800 g cauliflower florets
• salt
• 75 g turkey ham (sliced)
• 50 g almond kernels
• 80 g baby chard (1 handful)
• 1 organic lemon
• 20 g parsley (1 bunch)
• 1 tbsp honey
• 50 ml vegetable broth
• 1 tbsp olive oil
• pepper

Instructions

1. 1. Thoroughly wash the cauliflower under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Cook the cauliflower in the water for 4 to 6 minutes until it is still firm to the bite.
4. 4. Drain the cooking water.
5. 5. Rinse the cauliflower briefly with cold water to stop the cooking process.
6. 6. Let the cauliflower drain well.
7. 7. Cut the ham into wide strips.
8. 8. Fry the ham strips in a non-stick pan without added fat until crispy.
9. 9. Add the almonds to the pan.
10. 10. Toast the almonds together with the ham for 2 minutes.
11. 11. Remove the ham and almonds from the pan and set them aside.
12. 12. Thoroughly wash the chard under running water.
13. 13. Spin the chard dry, for example in a salad spinner.
14. 14. Wash the lemon under hot water.
15. 15. Pat the lemon dry with a cloth.
16. 16. Grate the lemon zest finely.
17. 17. Squeeze the juice from the lemon.
18. 18. Wash the parsley under running water.
19. 19. Shake the parsley dry.
20. 20. Chop the parsley finely.
21. 21. Add lemon juice, lemon zest, parsley, honey, broth, and oil to a large bowl.
22. 22. Mix the ingredients for the dressing well together.
23. 23. Season the dressing to taste with salt and pepper.
24. 24. Add the still lukewarm cauliflower and the chard to the bowl with the dressing.
25. 25. Mix everything well so that the vegetables are evenly coated with the dressing.
26. 26. Top the salad with the fried ham and the roasted almonds.

Nutrition per serving

• kcal: 185
• Protein: 13 g · Fett/Fat: 10 g · Carbs: 9 g