30 min
Vegan Suitable for vegans
Temperature: Room temperature
Type of dish: Salads, Legumes
Allergens
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Broccoli 0.375 kg
Salad tomato 0.2 kg
Chives 2.5 g
Pomegranate 0.125 kg
Pochas de Navarra en conserva 0.5 kg
Nuez pelada trozos 0.1 kg
Elaboration
  • Boil the broccoli for 3 minutes or steam for 5 minutes.
  • Dice the tomato into 1/2 cm and slice the mushrooms. Mix everything together and dress with the vinaigrette.
  • Chop the chives into thin rings.
  • Remove the seeds from the pomegranate.
  • Drain the beans.

PLATING UP

  • Place the lettuce on the base of the plate and cover with the tomatoes, seasoned mushrooms and broccoli.
  • Place the beans in the center.
  • Add the nuts and the pomegranate.
  • Finally, sprinkle over the chopped chives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 6.31 g
Saturates 0.85 g
Monounsaturated fatty acids 4.76 g
Polyunsaturated fatty acids 0.69 g
Cholesterol 0.03 mg
Calcium 72.2 mg
Iron 1.44 mg
Zinc 0.57 mg
Vitamin A 70.73 ug
Vitamin C 50.96 g
Folic acid 101.13 ug
Salt (Sodium) 460.59 mg
Sugars 3.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.