Chorizo and Egg Salad with Spicy Cauliflower
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 225.2 μg | (375 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,272 mg | (32 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Romana Lettuce
- 8 Quail egg (cooked)
- 200 grams approximately 7 ounces) Chorizo
- 2 onions (blue)
- 1 jar paprika (pickled)
- peppers (black)
- salt
- Vinegar (if desired)
- 2 Tbsps olive oil
- For the cauliflower
- 1 head Cauliflower
- 1 tsp ground paprika
- 1 tsp Curry (powder)
- salt
- peppers
- 6 Tbsps Mayonnaise
Preparation steps
1.
Rinse the lettuce, chop and shake dry. Peel the eggs and cut in half. Drain the peppers and cut into strips and combine some of the oil from the jar with salt and pepper and if desired, a little vinegar.
2.
Peel the onion, cut into rings and mix with the dressing. Cut the sausage into slices, toss in a bowl with the salad, the pepper strips and the dressing. Add the eggs.
3.
For the cauliflower: Rinse and divide the cauliflower into florets. Cook in a large pot of boiling salted water until al dente, 5-8 minutes. Drain and mix with paprika and curry. Divide the mayonnaise among plates, top with the cauliflower and season with salt and pepper. Serve the cauliflower in one bowl and the salad in another alongside.
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