Bean and walnut salad
30 min
Suitable for vegans
Temperature:
Room temperature
Cuisine type:
Vegan cuisine
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Broccoli
0.267 kg
Salad tomato
0.167 kg
Natural mushrooms
0.133 kg
Vinaigrette sauce
0.083 l
Chives
1.0 g
Pomegranate
0.083 kg
Pochas de Navarra en conserva
0.5 kg
Mesclun lettuce mix
200.0 g
Nuez pelada trozos
0.067 kg
Table salt
11.111 g
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)
Energy
182.28
kcal
Carbohydrates
7.89
g
Proteins
4.8
g
Lipids
13.67
g
Fiber
5.57
g
Saturates
1.79
g
Monounsaturated fatty acids
10.55
g
Polyunsaturated fatty acids
1.23
g
Cholesterol
0.07
mg
Calcium
54.77
mg
Iron
1.12
mg
Zinc
0.44
mg
Vitamin A
70.62
ug
Vitamin C
37.38
g
Folic acid
77.75
ug
Salt (Sodium)
921.49
mg
Sugars
2.43
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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