Cauliflower & Brussels Sprout Salad

Name: Cauliflower & Brussels Sprout Salad
Yield: 345 g
Ingredients: Brussels sprouts 100 g; Blanched cauliflower 120 g; Blanched broccoli 90 g; Filippo Berio Extra Virgin Olive Oil 5 ml; Whole grain mustard 10 g; Allulose 3 g; Soy sauce for eggs 2 g; Extra virgin olive oil mayonnaise 15 g

242 kcal

#diet #low-carb #low-calorie #vegan #Mediterranean diet

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Ingredients

Main ingredients

Brussels sprouts 100 g
Blanched cauliflower 120 g
Blanched broccoli 90 g

Seasonings/Sauce

Filippo Berio Extra Virgin Olive Oil 5 ml
Whole grain mustard 10 g
Allulose 3 g
Soy sauce for eggs 2 g
Extra virgin olive oil mayonnaise 15 g

Nutrition summary

Carbohydrates 25.27 g 36%

Protein 9.83 g 14%

Fat 15.71 g 50%

Serving size 345g

Cooking steps

1

Wash the cauliflower and cherry tomatoes thoroughly.
2

Cut the cauliflower into bite-sized pieces.
3

Slice the cherry tomatoes in half.
4

Place the cauliflower and cherry tomatoes in a bowl.
5

Add olive oil, salt, and pepper, then toss to combine.
6

Serve the salad on a plate.

Cauliflower & Brussels Sprout Salad

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