Lettuce, tomato and green onion salad

10 min

Suitable for vegans

Type of dish: Vegetables

Temperature: Cold

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Lettuce 0.35 ud

Spring onions 0.3 ud

Salad tomato 0.05 kg

Vinaigrette sauce 0.038 l

Olive oil 0.03 l

Vinegar 0.008 l

Table salt 5.0 g

Elaboration

Wash and chop the lettuce.
Julienne the onion.
Wash and cut the tomato into ½ inch slices.
Put the ingredients together and dress them with vinaigrette sauce when serving.

Nutritional information (1 portion)

Energy

59.92

kcal

Carbohydrates

0.63

Proteins

0.36

Lipids

6.11

Fiber 0.34 g

Saturates 0.8 g

Monounsaturated fatty acids 4.74 g

Polyunsaturated fatty acids 0.54 g

Cholesterol 0.03 mg

Calcium 12.22 mg

Iron 0.29 mg

Zinc 0.05 mg

Vitamin A 47.15 ug

Vitamin C 4.4 g

Folic acid 2.89 ug

Salt (Sodium) 389.07 mg

Sugars 0.45 g

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

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