Recipe for Trout Salad with Cauli Couscous – low carb, healthy, delicious and quick to prepare
1 small-medium head fresh cauliflower
250g smoked trout (or leftover roast chicken)
Small handful frozen peas, thawed
1 ripe avocado, roughly sliced
A few fresh mint leaves, to garnish
Salt and freshly ground black pepper, to season
Olive oil and lemon juice, to dress
Roughly chop your cauliflower and add to a food processor. Blitz for 1-2 minutes or until the cauliflower has a grain-like consistency, similar to couscous.
Add your cauliflower to a large pot of lightly salted boiling water and cook for 2-3 minutes. Drain well and divide between two serving bowls.
Top your ‘cous cous’ with flaked smoked trout, sprinkle over the peas, add the avocado slices and mint leaves. Season to taste with salt and pepper and dress generously with olive oil and lemon juice. Eat as soon as possible.
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Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.