60 min
Suitable for vegans
Type of dish: Salads, Main course
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Endive 0.1 kg
Tomate cherry de colores 0.167 kg
Onion 0.1 kg
Cardo troceado en conserva 0.117 kg
Penca de acelga en conserva 0.117 kg
Radish 0.033 kg
Pumpkin seeds 0.033 kg
  • For the vegetables:
    • Julienne the red cabbage and marinate with vinaigrette.
    • Separate the endive leaves.
    • Halve the tomatoes, julienne the onion and slice the radishes.
    • Drain the thistle and chard, cut into pieces of 2 x 3 cm.


  • Place the endive leaves in a circle and the lettuce mixture in the center.
  • Among the endives, place the chard, thistles, olives and tomatoes.
  • In the center, over the lettuce place the corn, radishes, red cabbage and the onion cut into julienne.
  • Finally, add the pumpkin seeds.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 3.01 g
Saturates 4.04 g
Monounsaturated fatty acids 22.95 g
Polyunsaturated fatty acids 2.55 g
Cholesterol 0.13 mg
Calcium 76.73 mg
Iron 1.22 mg
Zinc 0.3 mg
Vitamin A 98.4 ug
Vitamin C 25.97 g
Folic acid 75.76 ug
Salt (Sodium) 2096.37 mg
Sugars 3.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.