with Creamy Chipotle Dressing
This week's special ingredient is Avocado - creamy, dreamy and packed with goodness! Give your avocado a gentle squeeze - ripe avocados yield slightly but aren’t mushy! If yours is firm, let it ripen on the bench (not the fridge!) until it’s just right. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Avocado
1
Spring Onion
1
Mild Chipotle Sauce
1 packet
Cauliflower
1
Mexican Fiesta Spice Blend
1 sachet
Cucumber
1
Mixed Salad Leaves
1 packet
Olive oil
1 drizzle
Mayonnaise
2 tbs
Honey
1 tbs
White wine vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced.
• Chop cauliflower into small florets.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Place cauliflower on a lined oven tray. Sprinkle over Mexican fiesta spice blend, drizzle with olive oil and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes.
• In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden.
• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds.
• Thinly slice spring onion.
• Slice avocado in half, scoop out flesh and roughly chop.
• In a small bowl, combine mild chipotle sauce and the mayonnaise.
• In a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil.
• Season with salt and pepper.
• Divide avocado salad between bowls.
• Top with Mexican charred cauliflower.
• Drizzle over creamy chipotle dressing. Sprinkle over spring onion. Enjoy!
288
kcal
Calories
1210
kJ
Energy (kJ)
18.5
g
Fat
2.4
g
of which saturates
25.2
g
Carbohydrate
21.6
g
of which sugars
5.9
g
Dietary Fibre
5.9
g
Protein
4
mg
Cholesterol
897
mg
Sodium
