Cauliflower and shrimp salad — Meal
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Macros (per serving)

Fat

72%

(28 g)

Protein

13%

(12 g)

Carbs

15%

(14 g)

6 g Net,

8 g Fiber

359 Calories (per serving)

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Cauliflower and shrimp salad

By Meal.com

Ingredients

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Spinach

110 g

Avocado

1 piece

Shrimps (peeled and washed)

80 g

Olive oil

1 12 Tbsp

White wine vinegar

12 Tbsp

Roasted cauliflower

Cauliflower

200 g

Curry powder

12 tsp

Olive oil

1 Tbsp

Instructions

Difficulty

Easy

Prep time

12 min

Cook time

20 min

Roasted Cauliflower

1

Heat the oven to 350°F.  


2

Cut the cauliflower into florets.

3

Divide over a baking tray and sprinkle with the oil, curry and a pinch of salt.


Give them a good hustle.

4

Roast the cauliflower in the center of the preheated oven for 20 minutes.

Salad

1

Fry the shrimps in the wok.

2

Divide the spinach over 2 plates. Divide the cauliflower and shrimps over the spinach.

3

Cut the avocado lengthways and take out the stone.


Using a melon scoop make small balls from the flesh. Divide over the salad.



4

Drizzle the salad with olive oil, vinegar and a pinch of salt and pepper.

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Details

Allergens

Fruit, Shelfish, Crustaceans & Molluscs

Diet

Keto, Sirtfood

Course

Lunch

Cooking equipment

Oven

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