Cauliflower salad with avocado and nuts

Ingredients for 2 servings:

• ½ head of cauliflower
• 1 avocado(s)
• 1 handful of cashews or peanuts, salted, coarsely chopped if necessary
• 1 lemon(s), squeezed
• some olive oil, strong
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Vegetarian, vegan, low-carb, gluten- and lactose-free, uncomplicated and delicious!

Divide the cauliflower into fine florets and cook them in boiling water for about 10 minutes until al dente. Empty the florets into a sieve, rinse with cold water and set aside. Squeeze the lemon. Halve the avocado, remove the pit and carefully scoop out the flesh with a tablespoon. Cut the flesh into small pieces and mix with the lemon juice, a little olive oil and pepper to make a dressing. Be careful not to add any salt, as you will be adding the salted nuts later. It is better to add more salt to the finished salad if desired. Mix the cauliflower florets with the dressing well, season the salad to taste and ideally let it sit for a while. Meanwhile, roughly chop the nuts in a food processor or simply leave them whole and sprinkle them over the salad before serving.