Salad with Romanesco and Garlic

1 serving

20 minutes

I came up with this salad myself. It will be a great addition to meat or a standalone dish for vegetarians. I recommend not overcooking the cabbage so that it remains slightly crispy.

Energy value per serving

• Calories: 260.5
• Proteins: 5.8g
• Fats: 22g
• Carbohydrates: 13g

Ingredients

• Romanesco cabbage: 0.5 head
• Garlic: 2 clove
• Corn salad: 100 g
• Olive: 8 pc
• Lemon juice: 1 tsp
• Salt: pinch
• Sunflower oil: 1 tsp
• Avocado: 0.5 pc

Cooking steps

1. Wash the corn salad and place it in a wide bowl. Add finely chopped fresh garlic and sunflower oil. Mix well.

   Required ingredients:

   • Corn salad: 100 g
   • Garlic: 2 cloves
   • Sunflower oil: 1 teaspoon

2. At this time, add the florets of half a romanesco head to salted boiling water. Cook for 5 minutes.

   Required ingredients:

   • Romanesco cabbage: 0.5 head
   • Salt:  pinch

3. Drain the romanesco in a colander and let it cool slightly. Place it in a bowl with corn. Add finely chopped olives and salt, and mix gently. Top with avocado - and it's ready to serve!

   Required ingredients:

   • Romanesco cabbage: 0.5 head
   • Corn salad: 100 g
   • Olive: 8 pieces
   • Salt:  pinch
   • Avocado: 0.5 piece