45 min
Vegan Suitable for vegans
Type of dish: Salads, Rices
Temperature: Room temperature
Cuisine type: Vegan cuisine
Ingredients for 5 portions
Ingredients for portions/units
Asparagus tips, can 0.1 kg
Onion 0.1 kg
Tomate cherry de colores 0.167 kg
Carrots 0.067 kg
Rice 0.133 kg
Corinto raisins 33.333 g
Walnut 0.033 kg
  • Drain the asparagus, the corn and the olives.
  • Cut the onion into julienne strips and the halve the tomatoes.
  • Grate the carrot.
  • Boil the rice.


  • Place everything on the plate in a presentable way.
  • Finally add the raisins and nuts.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 4.0 g
Saturates 1.2 g
Monounsaturated fatty acids 3.11 g
Polyunsaturated fatty acids 3.45 g
Cholesterol 0.0 mg
Calcium 69.8 mg
Iron 1.56 mg
Zinc 0.44 mg
Vitamin A 199.62 ug
Vitamin C 14.91 g
Folic acid 56.85 ug
Salt (Sodium) 1435.19 mg
Sugars 7.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.