Txopitea salad

30 min

Suitable for vegans

Type of dish: Salads

Temperature: Cold, Room temperature

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Lettuce 0.6 ud

Purple lettuce 0.2 ud

Salad tomato 0.25 kg

Canned sweet corn 0.09 kg

Corinto raisins 0.025 kg

Basmati rice 0.1 kg

Red cabbage 0.1 kg

Grated carrot 0.125 kg

Olive oil, capsules 5.0 ud

Vinegar, capsules 5.0 ud

Table salt, sachets 5.0 ud

Elaboration

Boil the rice in abundant salted water and rinse.
Clean the lettuce, the tomato and the red cabbage.
Chop the lettuce, slice the tomato and the red cabbage very finely in the slicer.
Plate up the salad in a pile and add the corinto raisins at the end.

Nutritional information (1 portion)

Energy

220.22

kcal

Carbohydrates

26.57

Proteins

3.01

Lipids

0.73

Fiber 2.31 g

Saturates 1.56 g

Monounsaturated fatty acids 7.89 g

Polyunsaturated fatty acids 1.11 g

Cholesterol 0.0 mg

Calcium 38.96 mg

Iron 1.1 mg

Zinc 0.37 mg

Vitamin A 416.77 ug

Vitamin C 23.57 g

Folic acid 24.62 ug

Salt (Sodium) 760.19 mg

Sugars 7.98 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.