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🍽️ Colorful Salad with Turmeric Cauliflower and Arugula

221 kcal · 30 min · 4 servings

Ingredients

• 800 g small cauliflower (1 small cauliflower)
• 1 tbsp turmeric powder
• salt
• 200 g red bell peppers (1 red bell pepper)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 150 g pineapple flesh
• 1 lemon
• 1 avocado
• 80 g arugula (1 bunch)
• 200 g oranges (1 orange)
• 150 g yogurt (1.5% fat)
• pepper
• chili flakes

Instructions

1. 1. Cut off the tough stem from the cauliflower.
2. 2. Cut the cauliflower in half and wash it thoroughly.
3. 3. Break the head into small florets.
4. 4. Bring water with salt and turmeric to a boil.
5. 5. Cook the cauliflower florets over medium heat for about 10 minutes.
6. 6. Cut the bell peppers in half lengthwise.
7. 7. Remove the seeds from the pepper and wash them.
8. 8. Dice the pepper into small cubes.
9. 9. Cut the pineapple into small cubes as well.
10. 10. Squeeze the juice from the half lemon into a bowl.
11. 11. Slice the avocado into thin strips.
12. 12. Drizzle the avocado with half of the lemon juice.
13. 13. Wash the arugula thoroughly.
14. 14. Shake the arugula dry.
15. 15. Peel the orange completely until no white pith remains attached.
16. 16. Carefully cut the orange segments out between the membranes.
17. 17. Catch the orange juice in the process.
18. 18. Mix the yogurt with the remaining lemon juice.
19. 19. Add the orange juice to the yogurt mixture.
20. 20. Season the sauce with salt and pepper.
21. 21. Whisk the sauce until smooth.
22. 22. Mix the cauliflower with the pepper.
23. 23. Add the pineapple and the avocado to the mixture.
24. 24. Fold in the arugula.
25. 25. Divide the salad mixture among bowls.
26. 26. Drizzle the salad with the yogurt sauce.
27. 27. Sprinkle chili flakes on top.

Nutrition per serving

• kcal: 221
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 24 g