60 min
Suitable for vegans
Type of dish: Main course, Salads, Pasta
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: May, June, July, August, September, October
Traces of eggs
Traces of eggs
Ingredients for 5 portions
Ingredients for portions/units
Broccoli 0.333 kg
Potatoes 0.433 kg
Macaroni 0.167 kg
Red pepper 0.2 kg
Salad tomato 0.467 kg
Cucumbers 0.1 kg
Asparagus tips, can 0.133 kg
  • Boil the broccoli for 3 minutes or steam for 5 minutes.
  • Cook the potato with the skin on, then peel and cut into slices.
  • Cook, drain and cool the pasta.
  • Julienne the pepper.
  • Slice the tomato and then cut the slices in 1/2 moons.
  • Peel the cucumber and cut it into slices.
  • Drain the asparagus, corn and olives.


  • Place the potato, tomato and pasta on the base of the plate.
  • Decorate with the rest of the ingredients.
  • Finally add the olives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 7.47 g
Saturates 1.13 g
Monounsaturated fatty acids 3.64 g
Polyunsaturated fatty acids 1.33 g
Cholesterol 10.0 mg
Calcium 86.64 mg
Iron 3.12 mg
Zinc 1.32 mg
Vitamin A 134.09 ug
Vitamin C 80.13 g
Folic acid 85.66 ug
Salt (Sodium) 1433.64 mg
Sugars 10.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.